Cowpea Soup with Beef and Okra
Cowpea Soup with Beef and Okra
Ingredients
tomatoes: 100 6
onions: 150 6
cowpeas: 100 6
beef: 200 6
water: 800
broth: 1 or 2 21
pepper: 50 6
potash: 1 or 2 44
salt, table: 20 6
okra: 100 6
oil, cooking/salad: 25
atargo: 20 6
tomatoes: 100 6
onions: 150 6
cowpeas: 100 6
beef: 200 6
water: 800
broth: 1 or 2 21
pepper: 50 6
potash: 1 or 2 44
salt, table: 20 6
okra: 100 6
oil, cooking/salad: 25
atargo: 20 6
Dish Type: Main Dish
Country: World
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Combine meat and water and boil for 20 mn. Stir in cowpeas and continue boiling for 15 more minutes.
2. Blend in onions, peppers, atargo, tomato, bouillon cubes, potash, and oil and cook until the cowpeas are tender.
3. Add salt to taste. Serve with tuwo or burabusko.
1. Combine meat and water and boil for 20 mn. Stir in cowpeas and continue boiling for 15 more minutes.
2. Blend in onions, peppers, atargo, tomato, bouillon cubes, potash, and oil and cook until the cowpeas are tender.
3. Add salt to taste. Serve with tuwo or burabusko.
Comments
If desired, karkashi, baobab leaves, spinach may be used instead of okra. If processed (dehulled) cowpeas are used, less cooking time is required. Particularly adapted for infants and toddlers.
If desired, karkashi, baobab leaves, spinach may be used instead of okra. If processed (dehulled) cowpeas are used, less cooking time is required. Particularly adapted for infants and toddlers.
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
4 - 5
4 - 5