East African Pea Soup

Name: East African Pea Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Swahili Coast & Zanzibar
Ingredients: 2 cup chopped onions; 1 tsp minced garlic; 1 tbsp vegetable oil; 0.5 tsp grated fresh ginger; 1 tsp salt; 0.5 tsp ground black pepper; 1 small habanero pepper; 1 tsp ground coriander; 1 tsp ground cumin; 0.25 tsp ground cardamom; 1 pinch clove; 0.25 tsp turmeric; 2 tomatoes; 1 sweet potato; 3.5 cup water; 1 lb frozen green pea

A Swahili soup of habanero pepper, coriander and tomatoes, seasoned with ginger and cumin and simmered on the stove.

45 min · Serves 6 · Medium

Method

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Time: Prep 30 min · Cook 15 min · 45 min total
Difficulty: medium

1
Sauté the onions gently in oil in a covered pot, stirring frequently, for 5 to 10 minutes, until the onions are just translucent.
10 min
2
Add garlic and saute for 1 minute. Mix in the ginger, salt and all the spices and sauté for 2 minutes, stirring often.
3
Add the tomatoes and sweet potato. Stir well. Add 1 1/2 cups water and stir. Bring the soup to a boil.
4
Reduce the heat and simmer, covered for 5 minutes. Add half of the peas and simmer, covered, for another 10 minutes, or until the peas and sweet potato are tender.
5
Remove the soup from the heat and stir in the remaining 2 cups of water. Purée the soup in a blender or food processor in batches until smooth.
6
Return soup to the pot, add the remaining peas and gently reheat.