Ingredients with Measurements:
- 1 cup of aseed (ground sorghum)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of chili powder
- 4 cups of vegetable broth
- 1 can of diced tomatoes
- 1 can of black beans, drained and rinsed
- 1 cup of frozen corn
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the cumin, paprika, and chili powder to the pot and stir until the spices are fragrant.
3. Add the aseed to the pot and stir until it is well coated with the spices.
4. Pour the vegetable broth into the pot and stir until the aseed is fully incorporated.
5. Add the diced tomatoes, black beans, and frozen corn to the pot and stir until everything is well combined.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally.
7. Season the soup with salt and pepper to taste.
8. Serve the soup hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 240
Fat: 4g
Carbohydrates: 44g
Protein: 9g
Fiber: 10g
Substitutions for ingredients:
- Ground cumin can be substituted with ground coriander or curry powder.
- Vegetable broth can be substituted with chicken or beef broth.
- Black beans can be substituted with kidney beans or pinto beans.
- Frozen corn can be substituted with canned corn or fresh corn kernels.
Variations:
- Add cooked chicken or ground beef for a meatier version of the soup.
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use different types of beans or vegetables to customize the soup to your liking.
Tips and tricks:
- Aseed can be found in Middle Eastern or African specialty stores.
- Stir the soup occasionally to prevent the aseed from sticking to the bottom of the pot.
- Adjust the amount of spices to your taste preference.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro, sliced jalapeños, diced avocado, sour cream, shredded cheese
Pairings:
Crusty bread, tortilla chips, rice
Suggested side dishes:
Green salad, roasted vegetables, cornbread
Troubleshooting advice:
If the soup is too thick, add more vegetable broth or water to thin it out. If the soup is too thin, let it simmer for a longer period of time to thicken.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Aseed is a staple food in many African countries, particularly in Sudan and Ethiopia.
Flavor profiles:
Spicy, savory, slightly sweet
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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