This recipe came about because I had some tuna leftover from last night. I also wanted to do something with the black-eyed peas I had bought last week. And yesterday I was given a largish bunch of green bananas. So, I figured soup. Here’s what I came up with:
Tuna and Black-Eyed Pea Soup (serves 1)
- 1/4 cup black-eyed peas
- 1 large clove garlic, crushed
- 3 inch piece of lemon grass, bruised
- tuna, cooked
- 1 small green banana, cut in chunks
- hot pepper sauce (optional)
1. Since I used dried peas, I soaked them first. I covered the 1/4 cup of peas with water, brought it all to a boil and let it boil for 2-3 minutes. I then turned off the heat, covered the pot and let them sit for an hour.
2. Once the peas have soaked, drain off the old water and cover them with clean, fresh water. Add the basil, lemon grass, crushed garlic to the pot. Bring to a boil again and then let simmer until the peas are soft, but still a bit firm.
3. At this point, flake your tuna into the broth, taste and add salt if necessary.
4. Heat some oil in a separate pan and once hot, put your bananas in. Fry until crispy and golden brown. Season with a bit of salt.
5. When the bananas are done, put them in the bottom of your soup bowl and pour your tuna and pea broth over top. Add a few drops of hot sauce if you wish, stir together and chow down.