Okra Bean Soup

Serves     4-6


1 lb. ground beef
1 pound black-eyed peas, fresh or canned, rinsed
1 large onion, chopped
2 large fresh tomatoes, chopped
3-4 red hot chili peppers, chopped
ground black pepper to taste
2 gloves garlic, crushed
salt to taste
2 lb. okra, washed, end removed, and sliced


Put the meat in a large, heavy cooking pot, brown lightly. Add the beans and all the other ingredients except for the okra. Add enough water to cover everything, cover, and bring to a boil. Cook over a reduced heat, stirring occasionally, for about 10 minutes, then add the okra, and cook over low heat an additional 10 minutes. Serve hot.


Notes and Instructions


Adapted from Zainabu’s African Cookbook with Food and Stories, by Zainabu Kpaka Kallon