The red cowpea is a popular dish that is famous for all the Arab countries and the neighboring countries. It is one of the favorite traditional dishes for all. It is characterized by its basic food ingredients. It contains fiber, protein, folic acid, iron, zinc and magnesium. The cowpea is in the market either freshly green in the form of fingers or dry, which are white beans and both are prepared in the same way, but the taste is somewhat different.Ingredients 1 kg of fresh green cowpea or 2 cups of dry cowpea. One half kilo of calf meat cut into medium pieces. 250 grams of tomato paste. Half a cup of vegetable oil. Two liters of water. A tablespoon of salt. A tablespoon of spice problem. Medium onion. Half a small garlic head
How to prepare the state of the use of green cowpea is cut into small pieces, while the use of dry cowpea is soaked a day before cooking with warm water. We bring the meat and put it in a bowl on the fire with the addition of water on it, and left until fully mature, and need an hour to an hour and a half. Bring the onions and then cut into small rings, put the cooking pot with the addition of vegetable oil on the fire until slightly wither. Add the meat on the onions and stir for five minutes, then add the cowpea and stir with the meat and onions, then cover the container for ten minutes. Add the salt and spices and stir until the ingredients are completely homogenized. Add water afterwards and cover the bowl until the cowpea is fully cooked and tender. Add the tomato paste afterwards and leave on low heat until we have a thick texture, can reduce the amount of tomato paste as desired. We prepare the garlic and cut it into small pieces. It is fried with olive oil until it turns brown, then add it to the cowpea and leave the pot on the fire to boil for five minutes with stirring. Serve the cowpea with hot white rice and prepare it in a simple and very easy way. Two cups of medium grain rice, then wash well and soak in warm water for 20 minutes. Add two tablespoons of vegetable oil and put them in the cooking pot. Add the rice and salt, add two cups of warm water, and simmer on high heat to boil, then heat the fire and leave for 20 minutes until cooked.
