Cowpea Soup – Muto Wenyemba

Ingredients

300g cowpea

1 magogoya (small yam)

2 tomatoes

1 small onion

1 clove garlic

1 carrot

1 Tablespoon oil

500ml of freelance chicken stock

1 level teaspoon salt

 ½ teaspoon pepper

Cooking Instructions

1. Wash cowpea and boil for 1 hour.
2. Wash yam, carrot, tomatoes, garlic and onion.
3. Peel yam, carrot, garlic and onion.
4. Chop vegetables including tomatoes.
5. Heat fat, fry onion and garlic gently, then add tomatoes.
6. Add carrots and yams, fry for 5 minutes.
7. Drain cowpea and add them to the onion mixture.
8. Add stock and simmer for 1 hour.
9. Use a blender or pass the mixture through the sieve and rub well.
10. Return the puree mixture into a clean saucepan and bring to boil and seasoning.
11. Serve in a soup dish as a starter and garnish with parsley.

Serves 4-6