St. Elizabeth Gungo Pea Soup

Ingredients

• 250g of gungo peas
• 1 onion
• 2 cloves of garlic
• 2 scallions
• 1 chili pepper
• 200ml of palm oil
• 1 liter of chicken broth
• 1 teaspoon of chili powder
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 1 lemon
• 100g of black beans
• 200g of seasonal vegetables

Method

1. In a large pot, sauté the garlic and palm oil with the onions and scallions.
2. Add the gungo peas, chili pepper, salt, sugar, and chili powder.
3. Pour in the chicken broth and bring to a boil, then reduce heat and let simmer for about 45 minutes.
4. Add the black beans and seasonal vegetables, cook for another 15-20 minutes.
5. Squeeze the lemon and add to the broth, stirring well.
6. Serving: serve hot in portions with toasted bread.