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 Tanzanian Soup Recipe
Cooking, like television and memories, allows you to travel the world without leaving home. Today we are heading straight to hot Africa. Namely, in Tanzania - the country of rhinos, savannas and a beautiful coast.
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine African Cuisine
Cook Time 80 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine African Cuisine
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. For a better understanding of the recipe, this photo shows the main ingredients. In this case, to speed up the long process, we take canned white beans and corn. For the particularly impressionable, I suggest replacing the whole pepper with sweet Bulgarian.
    For a better understanding of the recipe, this photo shows the main ingredients. In this case, to speed up the long process, we take canned white beans and corn. For the particularly impressionable, I suggest replacing the whole pepper with sweet Bulgarian.
  2. Cut the potatoes into medium cubes, onion, celery, hot and sweet pepper finely chop. Boil the above products in vegetable broth, adding vegetable oil to the pan. Cook over medium heat for about 40 minutes to soften the vegetables.
    Cut the potatoes into medium cubes, onion, celery, hot and sweet pepper finely chop. Boil the above products in vegetable broth, adding vegetable oil to the pan. Cook over medium heat for about 40 minutes to soften the vegetables.
  3. Now remove the pan from the heat for a few seconds and mash the vegetables with a potato masher right in the soup. Add tomato paste, finely chopped garlic and crushed ginger root.
    Now remove the pan from the heat for a few seconds and mash the vegetables with a potato masher right in the soup. Add tomato paste, finely chopped garlic and crushed ginger root.
  4. Lay out the beans and corn. Add salt to taste, return to the fire and leave to languish for another 20 minutes.
    Lay out the beans and corn. Add salt to taste, return to the fire and leave to languish for another 20 minutes.
  5. As a result, we should have a thick soup of consistency. And very fragrant. And no less sharp.
    As a result, we should have a thick soup of consistency. And very fragrant. And no less sharp.
  6. Pour on plates and serve to the table, garnished with sprigs of greenery.
    Pour on plates and serve to the table, garnished with sprigs of greenery.
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