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Tshiaku (corn and bean soup): recipe illustration
Soups

Tshiaku (corn and bean soup)

A thick, filling soup made with corn and beans, simmered with tomatoes and onions. It's an everyday dish, comforting and satisfying.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

325 kcal per serving

Protein
14.6 g
Carbohydrates
40.5 g
of which sugars
9 g
Fat
8.9 g
of which saturated fat
1.1 g
Fiber
11.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cook the soaked beans in fresh water for 45 minutes, until tender, then drain them.
  2. Finely chop the onion and garlic, and dice the tomatoes.
  3. Fry the onion and garlic in the oil until translucent.
  4. Add the tomatoes and let them break down for 5 minutes.
  5. Stir in the cooked beans, the corn and the water, then bring to the boil.
  6. Simmer gently for 30 minutes, stirring from time to time, until the soup thickens.
  7. Season with salt, pepper and chilli, then serve hot.

Variations and tips

With what you can find here. Use well-drained canned beans and reduce the cooking time to 15 minutes before adding the corn.

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Original Ecomely recipe.