As we head towards the season to be merry, if you catch the festive cooking bug like I do, you would already be checking out possible recipes to spice your culinary offerings. Therefore let me excite your taste buds with this dish all the way from Butha Buthe in Lesotho, a landlocked kingdom completely bordered by South Africa. A meal definitely worth trying in the tiny Southern African country is the delicious Spinach & Tangerine Soup from Butha Buthe
Lesotho is made up of a network of rivers and mountain ranges which ensure it enjoys a much cooler climate than most countries on the continent. So I suppose this is why you may need some comfort soup for the cold nights and what better way than to make a sweet and sour African delicacy.
So if you like to try new things like I do, whip up your cooking tools and let’s get to work!
Cooking Time: 30 minutes
Ingredients: 1.5 l chicken stock
75 g yellow split peas
25 g unsalted butter
100 g spring onions, chopped
1 tsp ground turmeric
225 g fresh spinach, finely chopped
40 g parsley, chopped
50 g coriander, chopped
Grated zest of 2 tangerines
Juice of 3 tangerines
20 g ground rice or rice flour
150 ml cold water
225 g natural yoghurt
Cooking Methods: Soak the split peas over night. The following day add the chicken stock to a pan and bring to a boil.
Drain the split peas and add to the pan. Reduce to a simmer and cook for 10 minutes. Meanwhile, melt the butter in a pan and add the spring onions.
Fry gently for 5 minutes before adding the turmeric. Fry for 1 minutes then add the cold water and ground rice and stir in.
Transfer the contents of the pan to the stock pot then add the coriander, spinach, parsley and tangerine zest and juice to the pan, cover and cook for 15 minutes, stirring occasionally.
Ladle the soup into dishes, garnish with a dollop of yoghurt and sprinkle fresh coriander over the top. Serve immediately.
Recipe by Elite Life