Difference between revisions of "Gbegiri"
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# To begin, heat the oil in a pan and soften the onion in it. | # To begin, heat the oil in a pan and soften the onion in it. | ||
# While that is cooking, partially mash the black-eyed beans using a fork or potato masher. | # While that is cooking, partially mash the black-eyed beans using a fork or potato masher. | ||
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# Let the soup simmer for 30 minutes before serving. | # Let the soup simmer for 30 minutes before serving. | ||
| − | [[Category:Zambian | + | [[Category:Zambian cuisine]] |
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[[Category:Stew Recipes]] | [[Category:Stew Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
[[Category:Black-eyed pea Recipes]] | [[Category:Black-eyed pea Recipes]] | ||
[[Category:Tomato paste Recipes]] | [[Category:Tomato paste Recipes]] | ||
Latest revision as of 16:49, 16 July 2012
Gbeghiri, or black-eyed bean soup, a Zambian dish, though called a soup, can also be served as a stew with corn / maize porridge or rice. It is very good re-heated the next day.
- Serves 4 - 6
Ingredients
- 2 cups / 350 g black-eyed beans, soaked and cooked
- 1 tablespoon oil
- 1 onion, chopped finely
- 1 tablespoon tomato paste
- 1 can tomatoes, chopped
- 2 cups / 470 ml stock
- salt
- pepper
Procedures
- To begin, heat the oil in a pan and soften the onion in it.
- While that is cooking, partially mash the black-eyed beans using a fork or potato masher.
- Now add the tomato paste, tomatoes, stock, beans and seasoning to the onion, stirring well.
- Let the soup simmer for 30 minutes before serving.
