- 2 tbsp vegetable oil
- 4 cloves garlic - crushed
- 6 cups water
- 1/3 cup olive oil
- 3 cups dry Green split peas
- 3 sprigs fresh parsley
- 1 dried Red chili pepper
- 2 tsp paprika
- 1 tsp cumin
- 1 pinch salt
- 1 pinch Black pepper
It is very rare that we hear or savor the African continent’s recipe. So, be prepared to explore something unique, sort of a little experiment. Bissara, also known as Bessara and Besarah is a soup and a bean dip in African cuisine, prepared with dried, blended broad beans as a primary ingredient. You can also replace beans with split peas or chickpeas.
Often we spend a lot amount on supplements to compensate for the lack of vitamins, mineral and protein diets. However, vegetables such as beans are the least expensive source of protein, especially when compared to fresh meat. So Bissara is a perfect replacement for any meal. Though you can choose to have it any time of the day, most people choose to have it in the evening. It can be added to your daily diet too.
Green peas are the major ingredient of the Bissara recipe. You will find that green peas are very nutritious and contain a fair amount of fiber and antioxidants. Additionally, research shows they may help protect against some chronic illnesses, such as heart disease and cancer.
How to make Bissara
In a large pot, Fry garlic in the vegetable oil over low heat until it turns light brown.
TIP: This recipe can be eaten as soup. If you allow it to thicken up, it can make a fantastic dip with crunchy tortilla strips, corn chips, toasted pita triangles, cucumber slices, or sweet red bell pepper strips.
Bissara is a dish in Egyptian cuisine and Moroccan cuisine. In Egypt, Bissara is eaten exclusively as a dip for bread, and is served for breakfast, as a meze, or more rarely, for lunch or dinner.
Bissara includes herbs or leafy greens, hot peppers, lemon juice, and occasionally onion. It is traditionally a rural farmer's dish.
The broad bean or fava bean (Vicia faba) is an Old World bean whose use dates back 20,000 years, possibly originating in North Africa, but has also been cultivated in Europe and West Asia for thousands of years.