Palm Soup with Cowpeas
Palm Soup with Cowpeas
Ingredients
tomatoes: 140 6
onions: 60 6
cowpeas: 170 6
fish: 260 6
beef: 450 6
water: 1,4 10
pepper: 10 6
palm, kernels: 1800 6
shrimps: 20 6
salt, table: 10 6
tomatoes: 140 6
onions: 60 6
cowpeas: 170 6
fish: 260 6
beef: 450 6
water: 1,4 10
pepper: 10 6
palm, kernels: 1800 6
shrimps: 20 6
salt, table: 10 6
Dish Type: Soup
Country: World
Cooking Time (minutes): long (over 2 hours)
Steps
1. Soak cow peas for 1 hour, wash, and boil until partly cooked.
2. Clean meat and cut into pieces, add salt and chopped onions, and steam for 20 minutes.
3. Wash palmnuts and boil until soft (about 30-40 minutes).
4. Pound the palmnuts, mix with water, and strain.
5. Add the palm liquid to the mest and continue boiling until meat is tender and the palm liquid fairly thick (45 minutes to 1 hour).
6. Grind tomatoes, pepper, and onions, and add to the soup.
7. Continue boiling and then add the smoked fish and the cooked cowpeas.
8. Simmer for 15-20 minutes or until well cooked.
9. Serve with fufu or akple.
1. Soak cow peas for 1 hour, wash, and boil until partly cooked.
2. Clean meat and cut into pieces, add salt and chopped onions, and steam for 20 minutes.
3. Wash palmnuts and boil until soft (about 30-40 minutes).
4. Pound the palmnuts, mix with water, and strain.
5. Add the palm liquid to the mest and continue boiling until meat is tender and the palm liquid fairly thick (45 minutes to 1 hour).
6. Grind tomatoes, pepper, and onions, and add to the soup.
7. Continue boiling and then add the smoked fish and the cooked cowpeas.
8. Simmer for 15-20 minutes or until well cooked.
9. Serve with fufu or akple.
Source
DOVLO, Florence E., WILLIAMS, Caroline E., ZOAKA, Laraba (1976), Cowpeas - Home preparation and use in West Africa (IDRC), ISBN 0-88936-071-5, reprint 1984, Ottawa
DOVLO, Florence E., WILLIAMS, Caroline E., ZOAKA, Laraba (1976), Cowpeas - Home preparation and use in West Africa (IDRC), ISBN 0-88936-071-5, reprint 1984, Ottawa
Serving
6 - 8
6 - 8