Global Forum on Food Security and Nutrition (FSN Forum)

Elizabeth Mpofu

Zimbabwe

Whilst it is true that the pulses play a multipurpose in the lives of people, there is also the need to share how AFRICAN rural women prepare different dishes for their families. I am sharing some recipes for one of the common pulse crop which is the cowpea (nyemba ) in our national language in Zimbabwe. These recipes can be utilized by both communal and urban women.

COWPEA PASTE (RUPIZA)

INGREDIENTS

3 CUPS OF COWPEAS

PEANUT BUTTER

SALT WATER

METHOD

Clean the cowpeas and roast them in a hot pan on low heat

Remove the hulls by grinding the seeds on a grinding stone and winnowing

Crush the DE hulled seed on a grinding stone until broken into very small particles

Boil the ground cowpeas until cooked

Add salt to taste

Using a wooden stick stir the cowpeas until a fine paste is formed

Add a little water and peanut butter

Leave the paste to simmer for 5-10 minutes

Serve with potatoes, rice and here in Zimbabwe it is usually served with (sadza ) which is our staple food.

COWPEA and POTATO SOUP

INGREDIENTS

2 CUPS COWPEAS

500g POTATOES

4 MEDIUM SIZE RIPE TOMATOES

2 GREEN PEPPERS

1 MEDIUM ONION

VEGETABLE OIL

1 TEASPOON SALT

METHOD

Clean the cowpeas and cook until soft

Peel and wash potatoes

Put the potatoes into the cowpeas

Cook together until the potatoes are soft

Cut the pepper. Onion and tomatoes and add to the mixture

Add salt, cooking oil and cook for about 15minutes on low heat

Serve as a starter like that or with little bit of rice