1 onion, chopped

2 tblsp. oil or clarified butter

lb. soup bones

tsp. ginger

tsp. garlic

2 tsp. salt

3 - 6 whole peppercorns

1 tsp. turmeric

2 - 3 tsp. ground coriander

1 - 3 tsp. cumin

2 chili peppers, crushed

tsp. chili powder

3 - 6 whole cloves

1 stick cinnamon

2 cardamom pods, crushed

1 cup dried green split peas

2 tomatoes, chopped

1 tsp. ghurum masala

2 shallots, chopped (optional)


In a large soup pot, fry the onions in oil until light brown. Stir in bones and all the spices until oil is well distributed. Toss in the peas and tomatoes, stir again, and cook for 5 minutes over moderate heat. Then boil 4 - 6 cups water and pour into the sup pot. Cover and simmer until peas are tender, 2 - 3 hours. Before serving, take pot from heat and remove bones, cloves and peppercorns. Stir in ghurum masala and garnish with shallots.


Serves 4


area : Southern Africa

course : soup


source : The Africa News Cookbook : African Cooking for Western Kitchens / Tami Hultman