• 8 medium potatoes
  • 5 carrots
  • 225g peas
  • 1.5kg cowpeas
  • 4 tomatoes
  • 1 green pepper
  • 100g amaranth grain
  • 1 teaspoon salt
  • 1 serving spoon cooking oil


  1. Soak the cowpeas overnight to reduce cooking time
  2. Boil cowpeas for 2 hours until tender or cook in a pressure cooker for 30 minutes.
  3. Boil potatoes for 10 minutes.
  4. Boil amaranth grain for 45 minutes or until tender at low heat.
  5. Boil peas for 5 minutes, but do not allow the green colour to change.
  6. Boil carrots for 5 minutes.
  7. Heat the cooking oil and add tomatoes and green pepper.
  8. Cook for 5 minutes.
  9. Then mix all the boiled ingredients together with the liquid.
  10. Allow to simmer for 10 minutes.
  11. Garnish and serve.
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Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.

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