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Sweet Potato and Black-Eyed Peas Soup from Liberia

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

A modern home-style soups recipe inspired by the pantry and cooking traditions of Liberia, using ginger, parsley and familiar everyday ingredients.

 250 g Black-Eyed Peas
 250 g Sweet Potato
 1 Onion
 2 cloves Garlic
 1 tsp Ginger
 1.20 l Water or Stock
 15 ml Peanut Oil
 15 g Parsley
1

Cook onion and garlic gently

2

Add ginger and stir briefly

3

Add black-eyed peas, sweet potato and water or stock

4

Simmer until everything is tender

5

Mash or blend a small portion for body if desired

6

Finish with parsley

Notes

The Story Behind Sweet Potato and Black-Eyed Peas Soup from Liberia

The cooking traditions of Liberia are diverse, so Sweet Potato and Black-Eyed Peas Soup from Liberia should be read as a practical contemporary recipe inspired by that culinary setting.

This version emphasizes practical ingredients: tomatoes, black-eyed peas and parsley, supported by ginger for depth.

Pantry and Cooking Technique

The recipe uses rice, tomatoes and parsley as recognizable building blocks, with ginger and chili providing the main aromatic direction.

Serving Context

The recipe is portioned for a typical shared meal and can be served with rice, fresh vegetables or a simple side according to the style of the dish.

Regional Variations and Modern Cooking

The proportions below are standardized for repeatable home cooking. A local cook may prepare a related dish very differently, especially in choice of vegetables, spice intensity and accompaniments.

Nutrition Facts

4 servings

Serving size