Liberian Black eyed Pea Soup




Add the black eyed peas and garlic to a saucepan along with about 1 liter water.

Bring it to a boil, reduce to a simmer, cover and cook for 45 minutes.

Meanwhile, pound the chillies to a paste in a pestle and mortar, add a few of the onion and pound before adding black pepper and the stock cube along with the chopped tomatoes.

Pound until smooth. Heat a little oil in a large saucepan and use this to fry the onions for around 4 minutes, then add the chilli and tomato paste, fry for 2 minutes further.

Now add the allspice and thyme and cook for 1 minute before adding the bell peppers and 2 tbs water.

Cover the pot and cook for 4 minutes before stirring in the okra, tinned tomatoes and 500 ml water.

Bring it to a boil, then add the greens. Return to a boil, reduce to a simmer and continue cooking until the greens are tender.

Take off the heat and set aside until the black eyed peas are done.

When the black eyed peas are ready, remove the garlic and mash then add the peas, their cooking liquid and the garlic to the tomato stock.

Mix to combine, then bring it to a boil.

Season to taste and cook for about 5 minutes. Serve with rice.