Hot Soup from Africa?

Question

my friend once made me this soupy type of meal that consisted of chunks of beef roast and pureed habaneros. I can't remember how she made it. I would just love that recipe or any version close to it. She was from Nigeria, so I'm wondering if it was a dish from her country. It was sssppppiiicccy but not short on flavor. Any help out there for recipes would be great!

Okay, any hot soup will do....

Answer 1

this is a bean and meat soup that we make in South Africa and it sounds similar to the one youre looking for.

Bean Soup

Bean soup has always been a favourite in our home, I love it with homebaked fresh bread!

200 g sugar beans
3 mutton or pork shanks or 1 ham bone with some meat on it
3 rashers rindless bacon, finely chopped
1.5 litres cold water
30 ml butter or margarine
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 medium carrot, thinly sliced
15 ml salt
2 ml milled pepper

Cover beans with cold water and soak overnight. Bring the meat, bacon and water to boil in a large saucepan then cover and simmer till the meat is tender.
Saute the onion, celery and carrot in butter in a frying pan for 3 minutes.
When the meat is tender add the saute'd vegetables and the beans and simmer for 20 to 30 minutes more.
Remove the meat and bones, discard the bones and cube the meat.
Puree the remains of the saucepan and add the cubed meat.

Answer 2

Roast Bef Soup

To a good loin roast add six tablespoons of vinegar and small piece of butter; salt and pepper; stick six cloves in the roast; sprinkle two tablespoons of cinnamon and sift one cup of flour over it.

Put in oven in deep pan or kettle with a quart of boiling water; roast until it is about half done and then strain over it three-fourths of a can of tomatoes; finish roasting it and when done add celery-salt to suit the taste, and one cup of sweet cream and some catsup, if preferred.



Roast Beef Soup


2 tablespoons vegetable oil
1 onion, peeled and chopped
6 cups water
2 tablespoons beef base or bouillon granules
1/2 pound cooked roast beef, shredded
2 cups shredded cabbage
2 carrots, peeled and sliced
1 large potato, peeled and diced
1 teaspoon crushed dried parsley
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup short pasta, such as macaroni or orzo

Heat a large, heavy-bottomed pan over medium heat. Add oil and sauté onion until softened, about 5 minutes. Stir in water, beef base, roast beef, cabbage, carrots, potato, parsley, paprika, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered for 45 minutes, or until vegetables are tender. Add pasta and cook until tender, about 10 more minutes. Serve immediately.
Makes 4 servings.

Answer 3

ask your friend duh!!!!!!