Chef Pat Ononibaku
Baku's, Amherst, MA
- 2 tablespoons yam flour or flour
- 1 cup of black eyed peas
- 2 fresh diced tomatoes
- ½ cup of chopped onions
- 2 cups of fine shredded fresh collard greens (or mixed vegetables)
- ½ cup of cooked white rice
- 2 tablespoon of cooking oil
- 1 tablespoon of fresh mango puree
- ½ teaspoon of curry powder
- Salt to taste
Sautee collard greens with oil, onions and salt for five minutes.
Wash and boil black eyed peas for 30 minutes, add salt, chopped onions, diced fresh tomatoes, curry powder and pounded yam.
Slow cook for 10 minutes, add cooked white rice, sauted collard greens, fresh mango puree and stir.
Remove soup from the stove.
Serve soup with salad and plantain!
Recommended wine/beer for Gluten & Lactose Free Vegetable Soup:
Salomon/Undhof 2004 Grüner Veltliner Hochterrassen [Kremstal, Austria]
Unlike any other grape variety with which I am familiar, Austrian Grü Ve has an affinity for vegetables. In fact, every year, among growers along the Danube west of Vienna, there is a wine and food festival that seeks to identify the year’s best Grüner Veltliner to pair with asparagus. Now that’s a challenge that would make any new world Chardonnay blush with embarrassment. It isn’t just along side white asparagus that Grüner Veltliner finds a soul-mate; yams, black-eyed peas, onions and collard greens will be equally cozy nestled up to a glass. And Salomon’s Hochterrassen is both a prime example and a downright bargain. There is a dry crispness and a mouth-filling roundness that will even allow it to survive the assault that the curry will try to advance.