African Stewed Black-eyed Peas
A delightful celebration of flavor and warmth, this dish combines the earthiness of black-eyed peas, the sweetness of tomatoes, and the aromatic allure of sautéed onions and garlic.
Ingredients
For the Peas
- 2 cups dried black-eyed peas Soaked overnight or quick-soaked
For the Sauce
- 1/4 cup palm oil Can substitute with a suitable vegetable oil
- 1 large onion, chopped Sautéed until translucent
- 2 cloves garlic, minced Sautéed briefly with onion
- 3 pieces tomatoes, chopped or blended Adds sweetness to the sauce
- 1 piece Scotch bonnet pepper Optional, for added heat
- 1 teaspoon bouillon powder or Maggi cube Enhances savory flavor
- to taste salt To adjust flavor
Instructions
Preparation
- Soak two cups of dried black-eyed peas overnight. For a quick soak, cover with water, bring to a boil, and let sit for one hour.
- Drain and rinse the peas, then cook them in a pot with enough water until tender, about 45 minutes to one hour.
Cooking
- In a separate pan, heat one-quarter cup of palm oil over medium heat until shimmering.
- Add one chopped onion and sauté until translucent.
- Stir in two minced cloves of garlic and sauté for one more minute.
- Incorporate three chopped or blended tomatoes and the optional Scotch bonnet pepper.
- Cook until the oil separates from the mixture.
- Combine the tomato sauce with the cooked black-eyed peas and mix well.
- Let simmer on low heat for 20 to 30 minutes.
- Taste and adjust seasoning with salt and bouillon.
Notes
For extra nutrients, consider adding fresh spinach or kale before serving. This dish can be served with crusty bread, rice, or a side salad.