SENEGALESE BLACK-EYED PEA AND SWEET POTATO SOUP (NDAMBE)
Super quick and easy vegan recipe that will please even the meat-lovers from Milk Street TV. The addition of the lemon juice, fresh herbs, and tomatoes at the end of the cooking time gives the soup an amazing freshness! Filling without being the least bit heavy.
Provided by lecole54
Categories Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large Dutch oven over medium, heat the coconut oil until shimmering. Add the onion, 2 teaspoons salt and ½ teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes.
- Stir in the garlic and chilies, then cook until fragrant, about 30 seconds.
- Add the black-eyed peas, bay leaves and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until the flavors meld, about 15 minutes.
- Stir in the sweet potatoes and 2 teaspoons salt. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes.
- Off heat, add tomatoes, parsley and lemon juice, salt and pepper to taste, and serve.
Nutrition Facts : Calories 446, Fat 9, SaturatedFat 6.4, Sodium 970.8, Carbohydrate 76.9, Fiber 16.2, Sugar 10.8, Protein 18.6
SENEGALESE (AFRICAN) PEANUT SOUP
This recipe sound delicious! It is from Emeril Lagasse and his recipes always turn out great! Posted for ZWT 2006.
Provided by susie cooks
Categories Fruit
Time 2h
Yield 2 quarts
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Lightly coat sweet potatoes with one tablespoon of the oil.
- Place on baking sheet and roast until fork tender, turning once, 35-45 minutes.
- Toss the tomatoes with 1 tablespoon of the oil and spread in 1 layer on a baking sheet. Lightly season with salt and pepper and bake until shriveled, about 20 minutes.
- Peel the potatoes when they are cool enough to handle.
- Heat remaining 2 tablespoons of oil in a small stockpot over medium-high heat.
- Add curry powder and toast until aromatic, stirring constantly, about 2 minutes.
- Add the onions and cook until soft.
- Add the garlic and cook, stirring for 30 seconds.
- Season with cayenne, then add the peanut butter and stir well.
- Add tomatoes, potatoes, chicken stock, and coconut milk and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Remove from heat and puree in batches in a blender.
Nutrition Facts : Calories 2467.8, Fat 195, SaturatedFat 60.5, Sodium 5453.1, Carbohydrate 120.2, Fiber 29.4, Sugar 49, Protein 95.7
BLACK EYED PEA AND SWEET POTATO SOUP RECIPE
Provided by vdub
Number Of Ingredients 15
Steps:
- Soak the black eyes peas in a bowl of water overnight. Rinse and drain the black eyes peas in the morning. Peel the sweet potatoes and carrots and chop, or dice into small cubes, along with the onions. Place the vegetables and beans in a pot with water to cover them and set on medium high to boil. When boiling lower the heat to a simmer and boil until soft. Destem kale or collards and chop greens along with herbs. Add bouillon, seasonings and greens to the pot while it is boiling and continue boiling until beans and vegetables are soft. Lower the heat, add the coconut milk and continue to simmer until you are ready to eat, or remove from heat and cool to store.
SWEET AND SPICY SOUP WITH BLACK-EYED PEAS AND SWEET POTATO
Contrasting the flavors of sweet (roasted red bell pepper and sweet potato), spicy (cayenne and crushed red pepper) and earthy (black eye peas) was the inspiration for this dish. Equally tasty whether served hot or cold.
Provided by amanda1432
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 26
Steps:
- Set oven to broil. Brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet. Place sheet under broiler, and broil until pepper is blackened and blistered. Remove from broiler, and when cool enough to touch, peel skin. Chop pepper into bite-size pieces.
- Heat olive oil in a large skillet over medium heat. Stir in onion, celery, and garlic; cook until onion is soft and translucent.
- Mix in water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper. Add brown sugar, cinnamon, cayenne, and red pepper flakes. Add bay leaf, thyme, basil, oregano, and rosemary. Mix in garlic, onion, and mustard powders. Stir in cumin and coriander.
- Bring contents to a boil. Reduce heat to medium-low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. Season with salt and cracked pepper to taste. Stir in fresh parsley, and serve.
Nutrition Facts : Calories 134 calories, Carbohydrate 24.9 g, Fat 2.4 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 254.5 mg, Sugar 6.4 g
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