Liberian Black Eyed Pea Soup
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Loading... - Martha Adu
- 15 Mar 2023
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"Black-eyed peas are a favorite ingredient in all of the regions of West Africa. There, traditional soups are rather plain, so to add cornmon greens, and/or okra to this soup would be considered quite "fancy" by most West Africans. And if you add the quantity of cayenne that most West Africans would, this soup would be considered insanely fiery by the majority of North Americans! Try varying the combination of vegetables a bit, playing with the quantities of the optional ingredients, or doubling the amount of greens. Reduce the water and you'll have a stew, delicious served on polenta or grits. Top each bowl with chopped scallions or more chopped cilantro."
INGREDIENTS
- 1cup dried black-eyed peas
- 2garlic cloves (peeled )
- 6cups water, divided
- 2cups chopped onions
- 1cup diced celery
- 2tablespoons water
- 1pinch cayenne (more to taste )
- 2teaspoons ground allspice
- 1pinch dried thyme
- 1green bell pepper (or red, seeded and chopped )
- 1cup fresh corn kernels (or frozen) (optional)
- 1cup sliced okra (fresh or frozen )
- 2cups chopped fresh collard greens (or kale or chard or spinach) (optional)
- 3cups diced tomatoes with juice (28-ounce can)
- 1tablespoon chopped fresh cilantro (optional, up to 2 )
- salt & fresh ground pepper (to taste)
DIRECTIONS
- In a covered saucepan, bring the black-eyed peas, garlic cloves, and 4 cups of the water to a boil.
- Reduce the heat and simmer until tender, about 45 minutes.
- Meanwhile, in a nonreactive soup pot, sauté the onions and celery in the 2 tablespoons water on medium heat for about 5 minutes, until the onions are translucent. Read More…
