Liberian Black Eyed Pea Soup
Warm, hearty, and bursting with bold flavors, Liberian Black Eyed Pea Soup is a soul-soothing dish that combines traditional West African ingredients with comforting spices. Perfectly tender black-eyed peas simmer in a rich, tomato-based broth infused with fragrant garlic, ginger, and curry powder, while the smoky depth of shredded turkey or fish elevates the dish to new levels of savory delight. Optional slices of okra add texture and authenticity, while a touch of chili pepper provides just the right amount of heat. This one-pot wonder, often served with fluffy rice, is as nutritious as it is satisfying, making it an ideal choice for family meals or cozy nights in. Garnished with fresh parsley and scallions, this flavorful soup is a true celebration of Liberian cuisine.
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Recipe Information
Ingredients
- 2 cups dried black-eyed peas
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium tomatoes, diced
- 3 tablespoons tomato paste
- 1 cup okra, sliced (optional)
- 1 small hot chili pepper, finely chopped
- 1 cup smoked turkey or smoked fish, shredded
- 6 cups chicken or vegetable broth
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons scallions, chopped (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 cups cooked rice (optional, for serving)
Instructions
Rinse the black-eyed peas thoroughly and soak them in water for 4-6 hours or overnight. Drain and set aside.
In a large pot, heat vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the diced tomatoes, tomato paste, and chopped chili pepper to the pot. Cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
Stir in the soaked black-eyed peas, sliced okra (if using), and smoked turkey or smoked fish. Mix everything well.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30-40 minutes or until the black-eyed peas are tender.
Season the soup with curry powder, paprika, salt, and black pepper. Adjust seasonings to taste.
Once the peas are fully cooked and the flavors are well combined, remove the pot from the heat.
Serve the soup hot, garnished with chopped scallions and parsley. Optionally, serve with cooked rice for a heartier meal.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 10628 mg | 462% | |
| Total Carbohydrate | 246.4 g | 90% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 37.4 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3999 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
