GBEGIRI (BLACK-EYED BEAN SOUP)

 

Zambia is one of the most urbanized countries in Africa with about half of its seven million people living in the towns which have grown up around the Copperbelt. Food grown includes maize / corn, millet, cassava / manioc, yams, beans, peanuts and fruits.

Gbeghiri, 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.

 

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

 

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.

 

Serves 4 - 6.

 

country : Zambia

course : starter

 

source : The New Internationalist Food Book : Recipes from Africa, Asia and Latin America for Western kitchens with country information and food facts / Troth Wells