16-06-2022 by redazione
Soups are one of the specialties of Swahili cuisine. The creaminess and flavor resulting from combinations of spices and vegetables are the basis of their goodness.
It is often cream or coconut milk that makes them thick and appealing, as well as the skillful blend of cumin, turmeric and ginger make them an original and never cloying palate delight.
Here is the preparation of lentil soup (Supu ya pojo).
The "pojo" is a particular equatorial green lentil, but this soup can also be made with pre-boiled lentils.
1 cup lentils (pre-boiled)
1/2 cup of coconut milk or cream
3 cups of water
1 medium onion
2 cloves of garlic
1/2 inch of ginger
2 coriander leaves or parsley, depending on taste
1 teaspoon cumin seeds
2 tablespoons chili powder or paprika
1 teaspoon salt
1 teaspoon turmeric powder
4 tablespoons vegetable oil or 3 tablespoons olive oil
Finely dice the onion and mince the garlic and fresh ginger.
Dice the tomatoes.
In a saucepan pour oil over low heat, add cumin seeds and dilute for a few seconds. Then add onion, garlic and ginger and wait for the onion to brown.
Add half a cup of water and dissolve the salt, turmeric and paprika in it.
After a minute, add the tomatoes and let them soften for a few minutes before adding the lentils and the rest of the water.
Simmer and when you feel the soup is thick enough (to taste) add the coconut milk or cream, stir and then turn off the heat.
When serving, garnish with parsley or dhania and serve preferably with coconut rice or chapati.
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