Soups in Tanzania are typically thickened with coconut milk, which gives our Supu Viazi lovely, tropical flare. Substitute in one green banana for one potato to add even more local flavor.
Enjoy on a cold winter’s day, while huddled by a fire … or in an underground tunnel with the mysterious Wakonyingo people.
My version is inspired by the recipe in “Kumbe I can Cook,” the 2012 Peace Corps Tanzania Cookbook.
| Servings | Prep Time |
| 4-6 people | 15 minutes |
| Cook Time |
| 50-60 minutes |
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Soups in Tanzania are typically thickened with coconut milk, which gives our Supu Viazi lovely, tropical flare. Substitute in one green banana for one potato to add even more local flavor.
Enjoy on a cold winter’s day, while huddled by a fire … or in an underground tunnel with the mysterious Wakonyingo people.
My version is inspired by the recipe in “Kumbe I can Cook,” the 2012 Peace Corps Tanzania Cookbook.
|
Ingredients
- 3 tbsp vegetable oil
- 1 onion , chopped
- 3 cloves garlic , crushed
- 1 green bell pepper , diced
- 3 carrots , diced
- 3 tomatoes , diced
- 3 lbs Yukon Gold potatoes ,cubed (about 7 medium)
- 15 oz coconut milk
- 4 cups water (2 cans full)
- 2 tsp salt
- 1/2 tsp pepper
Garnish:
- 1 avocado , sliced
Servings: people
Units:
Instructions
- In a medium pot over medium heat, sweat onion and garlic in oil until translucent (about 10 minutes). Add the peppers and carrots. Continue cooking another 5 minutes.
- Add the diced tomatoes, then increase heat to medium-high and cook vigorously until the juices evaporate and the tomatoes soften into a dry paste – this could take 10-15 minutes. Season and stir occasionally. While you could skip this step, toasting the tomatoes adds great flavor to an otherwise simple soup.
- Add the potatoes, the coconut milk and water. Add the salt and pepper and continue cooking until the potatoes are tender (20-30 minutes). Taste and adjust seasoning as necessary.
- Serve hot with slices of avocado.