Ivorian Black-Eyed Pea Soup

Be the first to rate

(No Ratings Yet)

Loading...

A creamy, deeply savory Côte d'Ivoire version of a classic West African bean soup. Dried black-eyed peas are blended and simmered with smoked fish, palm oil, and bitter leaves for a richly textured one-pot meal that pairs beautifully with attiéké or boiled yam.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 42 gCarbs
• 11 gFiber
• 6 gSugar
• 24 gProtein
• 640 mgSodium
• 780 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the beans

• 1 1/2 cups dried black-eyed peas (or honey beans), soaked overnight and drained
• 1/2 tsp baking soda (added to soak water)
• 2 cups warm water, for blending

For the soup base

• 3 tbsp palm oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 inch fresh ginger, grated
• 2 scotch bonnet peppers, seeded and chopped
• 2 medium tomatoes, blended
• 1 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried fermented locust beans (iru), optional

For the protein and seasoning

• 200 g smoked mackerel or catfish, deboned and flaked
• 2 tbsp dried shrimp, finely ground
• 1 tbsp ground crayfish
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 4 cups fish or vegetable stock

For finishing

• 2 cups bitter leaves or baby spinach, washed
• 1 small red onion, thinly sliced
• Extra palm oil, for drizzling

Directions

1. Drain the soaked beans, rinse thoroughly, and pulse in a blender with 2 cups warm water until you get a textured, slightly chunky purée; set aside.
2. Heat palm oil in a heavy pot over medium heat. Add the chopped onion and cook for 5 minutes until soft and golden at the edges.
3. Stir in the garlic, ginger, and scotch bonnet and cook for 2 minutes until fragrant, taking care not to brown the garlic.
4. Add the blended tomatoes, tomato paste, and bay leaves. Simmer for 6 to 8 minutes, stirring often, until the mixture thickens and oil begins to glisten at the edges.
5. Pour in the blended beans, flaked smoked fish, ground dried shrimp, ground crayfish, fermented locust beans, salt, pepper, and stock. Stir to combine well.
6. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring every few minutes to prevent sticking, until the beans are tender and the soup is creamy.
7. Stir in the bitter leaves or spinach and the sliced red onion; simmer for another 5 minutes until the greens are wilted and tender.
8. Taste and adjust seasoning, then remove from the heat. Drizzle a little extra palm oil over the top just before serving.
9. Serve hot in deep bowls with attiéké, boiled yam, or plain white rice on the side.

Cook’s Notes

• Soak the beans for at least 8 hours; the baking soda softens skins and shortens cooking time considerably.
• For a smoother soup, blend the soaked beans longer; for a more rustic texture with bean bits, pulse just a few times.
• Palm oil gives the characteristic red color and earthy flavor—do not substitute with vegetable oil if you want an authentic Côte d'Ivoire taste.
• Smoked catfish delivers the deepest flavor, but smoked mackerel works well and is easier to find in most markets.
• If the soup thickens too much during simmering, loosen with warm stock or water until it coats a spoon but still flows.

You might also like

Quick & Easy

Ivorian Peanut Sauce

Quick & Easy

Ivorian Braised Grilled Tilapia in Tomato-Pepper Sauce

Quick & Easy

Ivorian Sorghum Beer Porridge

Quick & Easy

Ivorian Slow-Cooked Chicken