Gourmbane — millet, black-eyed pea and meat soup
A broken-millet soup thickened with peanuts, with beef, black-eyed peas and dried fish.
Active time35 min
Cooking1 h 15 min
Total1 h 45 min
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Ingredients
- 3 garlic cloves
- 1 onion
- 200 g cherry tomatoes
- 250 g stewing beef
- 150 g dried broken millet
- 2 tbsp tomato paste
- 3000 ml water
- 100 g raw peanut flour
- 3 tbsp lemon juice
- 100 g dried black-eyed peas
- 50 g dried fermented fish
- 1 pinch of ground black pepper — optional
- 1 pinch of salt — optional
- 50 g dried yet sea snail
- 4 small toufa sea snails
Preparation
Dice the beef finely. Rinse the dried fish, yet, toufa and peas. Peel and chop the onion and garlic. Wash and chop the tomatoes. Mix the broken millet and peanut flour in a mixing bowl.
3 garlic cloves1 onion200 g cherry tomatoes250 g stewing beef150 g dried broken millet100 g raw peanut flour100 g dried black-eyed peas50 g dried fermented fish50 g dried yet sea snail4 small toufa sea snails- knife
- chopping board
- mixing bowl
Pour the water into a large saucepan. Add the beef, tomatoes, tomato paste, peas, dried fish, yet, toufa, onion and garlic. Bring to a boil. Gradually stir in the millet-peanut mixture to avoid lumps. Simmer for about 75 min, stirring regularly to prevent sticking. The peas, millet and meat must be tender.
2 tbsp tomato paste3000 ml water- saucepan
- spoon
Add the lemon juice and the optional salt and pepper if desired. Stir. The soup should remain loose, neither watery nor stiff. Serve hot, pointing out the whole sea snails.
3 tbsp lemon juice1 pinch of ground black pepper — optional1 pinch of salt — optional- saucepan
- spoon
Allergens
- Fish
- Peanuts
Composition to check for: Celery, Crustaceans, Eggs, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Sesame, Soy, Sulphites.