Black-eyed pea soup is a traditional and popular dish in West African cuisine, introduced to America by African immigrants. Some recipes add leafy greens, celery, or okra. Some cooks use broth or a dissolved Maggi cube instead of water, and some use cowpeas or pigeon peas in place of black-eyed peas. But all recipes for this stew are spicy, due to the use of chili peppers.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups black-eyed peas
- 4 cups water
- 1 medium sweet potato, peeled and cubed
- 1 large tomato, cubed
- 1 medium onion, chopped
- 1 medium red chili pepper, chopped
- 1 tsp ground black pepper
- 3 garlic cloves, chopped
- 1 tsp sea salt, more to taste
- ½ cup green onions, chopped
- Cooked rice, as needed for serving
Directions
- Rinse and soak the black-eyed peas overnight in water, with at least an inch of water above the peas.
- Combine the soaked peas, water, sweet potato, tomato, onion, chili pepper, black pepper, and garlic in a large pot.
- Bring mixture to a boil.
- Reduce heat and simmer for 75–90 minutes until peas are tender, stirring occasionally.
- Season with salt to taste.
- Add green onions.
- Cook for 5 more minutes and serve over rice.
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