Cowpea Flour Soup
Cowpea Flour Soup
Ingredients
tomatoes: 115 6
onions: 15
cowpeas: 115 6
fish: 120 6
water: 1,5 10
broth: 1 or 2 21
pepper: 10 6
salt, table: 20 6
oil, cooking/salad: 50
tomatoes: 115 6
onions: 15
cowpeas: 115 6
fish: 120 6
water: 1,5 10
broth: 1 or 2 21
pepper: 10 6
salt, table: 20 6
oil, cooking/salad: 50
Dish Type: Soup
Country: World
Difficulty: Easy
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Make a sauce using the oil, ground tomatoes, onion, pepper, bouillon cubes, and salt.
2. Add water to make stock.
3. Blend the cowpea flour with some water and add to the stock, stirring briskly.
4. Cook until the beany flavour disappears.
5. Prepare the fish and add to the mixture, continue to cook for10-15 minutes.
6. Season well and serve.
1. Make a sauce using the oil, ground tomatoes, onion, pepper, bouillon cubes, and salt.
2. Add water to make stock.
3. Blend the cowpea flour with some water and add to the stock, stirring briskly.
4. Cook until the beany flavour disappears.
5. Prepare the fish and add to the mixture, continue to cook for10-15 minutes.
6. Season well and serve.
Comments
Boiled spinach may be chopped and added to the soup. May be served as a soup for an appetizer or with fufu. May be served thick with akple, gari, or foofoo.
Boiled spinach may be chopped and added to the soup. May be served as a soup for an appetizer or with fufu. May be served thick with akple, gari, or foofoo.
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
5 - 6
5 - 6