Swahili Black-Eyed Peas in Coconut Milk |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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I haven't made it yet so the yield and time are a guesstimate. Soaking time on peas not included. Be sure to wear gloves when working with the hot pepper. Be careful changing the servings on this recipe, it might get confusing since I had to refer to specific amounts in the directions :). Ingredients:
1 lb dried black-eyed peas or 1 lb pigeon peas |
water, to cover peas |
1/4 cup unsweetened coconut milk |
1/2 cup water (or more) |
oil, for saute (preferably coconut oil) |
1 -2 onion, chopped |
1 hot green chili pepper, seeded and chopped |
1 teaspoon curry powder |
1/2 cup unsweetened coconut milk |
1/4 cup water |
salt, to taste |
Directions:
1. Wash, soak and rinse the peas per package instructions.
2. In a large pot, combine peas and just enough water to cover. Bring to a boil. Reduce heat, cover and simmer until the peas begin to become tender and most of the water is absorbed.
3. Stir in 1/4 c coconut milk and 1/2 c water. Continue to simmer over low heat, adding additional water as needed to prevent the peas from becoming dry.
4. Meanwhile, heat oil in separate skillet, add curry powder and stir for a minute. Fry the onion and chile pepper until tender.
5. Add the onion and chile mixture to the peas and continue to simmer until peas are tender enough to eat.
6. Add the remaining coconut milk and water, cover and turn to simmer. Cook 5-10 minutes longer, stirring occassionaly. Season to taste, serve with rice or Chapati (unleavened bread).
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