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.
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
- Calories 391
- Fat 21g
- Carbs 51g
- Fiber 10g
- Sugar 21g
- Protein 10g
Estimated values based on one serving size.
- 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.
- RECIPE BY: CC Pean
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