📝 About This Recipe
This soul-warming soup celebrates the tender, earthy greens of the cowpea plant, a staple across West and East Africa known for its nutty undertones and incredible nutritional profile. Simmered in a rich, velvety broth of creamed peanuts and aromatic spices, the leaves transform into a silky texture that perfectly complements the depth of smoked fish. It is a rustic yet sophisticated dish that captures the essence of heritage cooking, offering a vibrant taste of the savannah in every spoonful.
🥗 Ingredients
The Greens
- 6 cups Fresh Cowpea Leaves (tightly packed, stems removed and finely shredded)
- 1/4 teaspoon Baking Soda (to retain the vibrant green color)
The Aromatics & Base
- 3 tablespoons Red Palm Oil (can substitute with vegetable oil if preferred)
- 1 large Red Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 inch Fresh Ginger (grated)
- 1 piece Scotch Bonnet Pepper (seeded and minced for moderate heat)
The Broth & Protein
- 5 cups Vegetable or Chicken Stock (low sodium preferred)
- 1/2 cup Natural Peanut Butter (creamy, unsweetened)
- 1 cup Smoked Mackerel or Catfish (deboned and flaked into bite-sized pieces)
- 2 pieces Roma Tomatoes (blended or very finely chopped)
- 2 tablespoons Ground Crayfish (optional, for traditional umami depth)
Seasoning
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 piece Bouillon Cube (crumbled)
👨🍳 Instructions
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1
Prepare the cowpea leaves by washing them thoroughly in cool water to remove any grit. Remove the tough central veins, stack the leaves, and slice them into thin ribbons.
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2
Bring a small pot of water to a boil with a pinch of baking soda. Blanch the shredded leaves for 3 minutes until softened but still bright green. Drain and set aside.
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3
In a large heavy-bottomed pot or Dutch oven, heat the red palm oil over medium heat until it becomes fluid and fragrant.
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4
Add the diced onions and sauté for 5-6 minutes until translucent and slightly caramelized around the edges.
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5
Stir in the minced garlic, grated ginger, and scotch bonnet pepper. Cook for 2 minutes until the aromatics fill the kitchen with their scent.
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6
Pour in the blended tomatoes and cook for 8-10 minutes, stirring occasionally, until the water evaporates and the oil begins to separate from the sauce.
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7
In a small bowl, whisk the peanut butter with one cup of the warm stock until a smooth, pourable paste forms. This prevents clumping in the soup.
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8
Add the remaining stock, the peanut butter mixture, and the ground crayfish to the pot. Stir well to combine.
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9
Bring the liquid to a gentle boil, then reduce the heat to low. Simmer uncovered for 10 minutes to allow the flavors to meld and the broth to thicken slightly.
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10
Gently fold in the flaked smoked fish and the blanched cowpea leaves. Stir carefully to avoid breaking up the fish too much.
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11
Season with salt, black pepper, and the bouillon cube. Cover and simmer for another 10-15 minutes on low heat.
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12
Check the consistency; if the soup is too thick, add a splash of water. If too thin, simmer for a few more minutes uncovered.
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13
Taste one last time for seasoning balance, adjust salt if necessary, and remove from heat.
💡 Chef's Tips
If fresh cowpea leaves are unavailable, young kale or collard greens are excellent substitutes. Always debone smoked fish carefully to ensure a pleasant eating experience. Don't skip the blanching step with baking soda; it neutralizes the slight bitterness of the wild greens. For a vegan version, omit the fish and crayfish and add smoked paprika or liquid smoke for that signature depth. Store leftovers in the fridge; like many stews, the flavor actually improves the next day.
🍽️ Serving Suggestions
Serve hot alongside a mound of fluffy pounded yam or fufu for an authentic experience. Pair with a side of steamed jasmine rice to soak up the creamy peanut broth. A cold glass of ginger beer or hibiscus tea (Bissap) cuts through the richness of the palm oil beautifully. Top with a few slices of fresh avocado for extra creaminess and a modern twist. Garnish with crushed roasted peanuts for an added textural crunch.