Black-eyed pea soup

Directions

1. Add the black-eyed peas and garlic to a saucepan along with about 1l water (do not add salt). Bring to a boil, reduce to a simmer then cover and cook for 45 minutes.

2. Meanwhile pound the chilies to a paste in a pestle and mortar then add a few of the onions and pound before adding the black pepper and stock cube along with the chopped tomatoes. Pound until smooth.

3. Heat a little oil in a large stock pot and use this to fry the onions for about 4 minutes then add the chilli and tomato paste and fry for 2 minute further. Now add the allspice and thyme and cook for 1 minute more before adding the bell peppers and 2 tbsp water. Cover the pot and cook for about 4 minutes before stirring-in the okra, tinned tomatoes and 500ml water. Bring 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.

4. When the black-eyed peas are ready, remove the garlic, mash, then add the peas, their cooking liquid and the garlic to the tomato stock. Mix to combine then bring to a boil. Season to taste and cook for about 5 minutes.

5. Serve with rice.

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