Diaspora Chili-Spiced Black-Eyed Peas As Made By CC Pean
This dish is my love letter to Africa. The combination of black-eyed peas (commonly known as congo peas on the continent), sweet plantain, okra, coconut milk, palm oil, and peppery spices create a soul-satisfying link to the motherland.
Tasty Team
Total Time
22 minutes
22 min
Prep Time
10 minutes
10 min
Cook Time
12 minutes
12 min
Total Time
22 minutes
22 min
Prep Time
10 minutes
10 min
Cook Time
12 minutes
12 min
Ingredients
for 2 servings
- 1 tablespoon palm oil
- ½ medium white onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ginger purée
- 2 roma tomatoes, seeded and chopped
- ½ cup frozen okra (50 g), pre-cooked, sliced
- ½ sweet plantain, cubed - yellow with brown spots
- 1 ½ cups black eyed pea (150 g), cooked and drained
- 1 tablespoon afcave diaspora chili blend
- 1 cup full-fat coconut milk (240 mL)
- salt, to taste
- rice, cooked
- ¼ cup fresh cilantro (10 g), for garnish
Nutrition Info
- Calories 391
- Fat 21g
- Carbs 51g
- Fiber 10g
- Sugar 21g
- Protein 10g
Estimated values based on one serving size.
Preparation
- In a large pan, warm the palm oil over medium-high heat. Add the onion, garlic, and ginger and sauté, stirring occasionally, until the onion is translucent and the garlic and ginger are fragrant, about 5 minutes. Add the tomatoes and cook for 3–5 minutes, until they begin to soften and release their juices.
- Add the okra, plantain, and black-eyed peas. Cook for 1–2 minutes, until warmed through and the okra is bright green. Add the Afcave Diaspora Chili Blend and stir to coat the vegetables.
- Add the coconut milk and bring to a simmer, about 5 minutes. Cover and simmer for 8–10 minutes until everything is warmed through and the flavors meld. Season salt to taste.
- Serve the black-eyed peas hot over rice and garnish with cilantro.
- Enjoy!
- RECIPE BY: CC Pean
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