Liberian Black-Eyed Pea Soup
Recipe By : Moosewood Restaurant Daily Special, page 84
Serving Size : 6
1 cup dried black-eyed peas
2 garlic cloves -- peeled
6 cups water, divided
2 cups chopped onions
1 cup diced celery
2 tablespoons water
1 pinch cayenne -- more to taste
2 teaspoons ground allspice
1 pinch dried thyme
1 green or red bell pepper -- seeded and chopped
1 cup fresh or frozen corn kernels -- (optional)
1 cup sliced fresh or frozen okra -- (optional)
2 cups chopped fresh collards
OR kale or chard or spinach -- (optional)
3 cups canned diced tomatoes in juice -- (28-ounce can)*
1 tablespoon chopped fresh cilantro -- (optional), up to 2
salt and ground black pepper -- to taste
Serves 6 To 8. Yields About 10 Cups. Total Time: 1 Hour
Black-eyed peas are a favorite ingredient in all of the regions of West
Africa. There, traditional soups are rather plain, so to add corn, 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.
* Canned diced tomatoes, sometimes called "fresh cut", are more
convenient than whole tomatoes when you want chopped tomatoes. As a bonus, the
tomato pieces are firmer and hold their shape better in soups and stews. Several
major brands, such as Hunt and Del Monte, as well as lesser-known brands produce
fresh cut diced tomatoes. Look for diced tomatoes packed in juice, not puree.
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
tbsp. water on medium heat for about 5 minutes, until the onions are
translucent. Stir in the cayenne, allspice, and thyme and cook for 1 to 2
minutes, stirring frequently. Add the bell peppers, stir well, cover, and cook
for 3 to 4 minutes. Stir in the corn, okra, tomatoes, and the remaining 2 cups
of water. Cover and bring just to a boil; then add the greens, gently simmer
until tender, and remove from the heat until the black- eyed peas are ready.
When the black-eyed peas are tender, remove the garlic cloves or mash them
with a fork against the side of the pan. Add the black-eyed peas and their
cooking liquid to the soup pot. Stir in the cilantro, if using, and add salt and
black pepper to taste.
Adapted from a posting to Veg-Recipes
back to fatfreevegan.com
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