Ingredients
&-Half a kilo of meat cut into cubes.
&- Two hundred and fifty grams of dry white cowpea.
&-A liter of tomato juice.
&-Two medium sized onions, cut into smallpieces.
&- Two tablespoons of mashed garlic.
&-1 teaspoon of salt (if desired) Half a teaspoon
of ground black pepper.
&-Teaspoon ground cumin.
&-2 tablespoons of olive oil.
&- Two hundred and fifty grams of dry white cowpea.
&-A liter of tomato juice.
&-Two medium sized onions, cut into smallpieces.
&- Two tablespoons of mashed garlic.
&-1 teaspoon of salt (if desired) Half a teaspoon
of ground black pepper.
&-Teaspoon ground cumin.
&-2 tablespoons of olive oil.
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*How to prepare
&-Soak the dry cowpea in cold water for an entire night.
&-Boil the cowpea until fully cooked, then halve it.
&-Put a little oil in a saucepan over medium heat and add onion, meat and stir until it changes color.
&-Add tomato juice to the meat, cover and cook over medium heat until the meat is cooked.
&-Put the cowpea beans in the pot and let them cook with the broth for half an hour and then add pepper, salt, cumin and water if we need.
&-Put the cowpea beans in the pot and let them cook with the broth for half an hour and then add pepper, salt, cumin and water if we need.
&-Add the mashed garlic and leave the saucepan five minutes on the fire and then lift.
&-We offer Edam cowpea with rice
Balhna and Shifa