Bambara bean is a versatile food, it's indigenous to the African continent, and its botanical name is vigna subterranea. The pods are larger and rounder than peanut shells and the seeds inside are shaped more like peas than peanuts. In many West African countries, bambara beans are boiled and the seeds consumed as snacks.  However, in East Africa, the beans are roasted, pulverized, and used as a base for soups that can be either bland or made zesty with added chilies. 

INGREDIENTS:

• 1 ½ cup of AddaBlooms Bambara Beans (cooked); ¼ cup onion chopped; 1/3 cup tomatoes chopped; 1 tsp minced ginger; 1 tbs tomato paste; 1 ½ tbs coconut oil; 1 tsp dried basil; ¼ tsp garlic powder; ¼ tsp black pepper; ¼ chili powder; ¼ tsp cumin; 1 tbs parsley chopped; 1 cup vegetable broth Pinch of salt;

DIRECTIONS:

• In a medium cooking pot, heat coconut oil over medium heat. Add onion, ginger, chopped tomatoes, and parsley. Cook for 4 minutes
• Stir in Adda Blooms Bambara Beans, dried basil, garlic powder, chili powder, cumin, tomato paste and salt. Cook for 3 minutes.
• Add vegetable broth and let it simmer for 7 minutes.
• Puree the soup with a handheld blender until smooth and creamy. Pour soup in a bowl and serve with any vegetable of your choice.