Directions
This African Black Eyed Peas recipe is something that can be made during a busy weeknight and serves as a whole meal.
This dish is also known as Red African Black Eyed Peas in West Africa.
The first time I tried this recipes, was when I was a kid. My mom had a few friends from West Africa and they made it for us on several occasions. Along with Beef Stew and Party Jollof Rice
Along with some other popular African dishes, that I have shared with you all on this website before. So you can trust that this recipe is pretty authentic as I have a taste for good African food and refer back to these recipes often.
If you have never tried this recipe before, then you are in for a treat!
As these beans are super creamy with a hint of spice that is balanced so well in a rich tomato sauce.
HOW TO MAKE AFRICAN BLACK EYED PEAS RECIPE
Plus, it is super simple to make.
- Start by chopping up a few ingredients and adding in a can of tomatoes, maggi cubes, chopped onions, red peppers and black eyed peas.
- Then allowing it to all simmer together in one pot for 60 minutes till the dish is ready to be served.
- Traditionally it is made with palm oil, however I prefer to use canola oil as it is now known that palm oil extraction is now killing off all the rainforests and causing mass deforestation.
You can learn more about this here: palm-oil/questions-and-answers
Warm up to a bowl of this West African Traditional Red Stew
I like to use pre soaked black eyed peas for this recipe, however you can always used canned as well.
Just make sure if you are using dry beans, that you are pre soaking them for at least 8 hours before cooking.
This ensures those beans are super tender when serving.
WHAT IS A AFRICAN BLACK EYED PEAS RECIPE
This recipe is most popular in West Africa and is also known as red red African black eyed peas.
It is not only inexpensive to make. It is also very healthy for you since Black Eyed Peas are low in fat and high in fiber and protein.
These beans can be also made in your pressure cooker or slow cooker. Today I made mine on the stove top in my dutch oven. But have made them in my slow cooker before as well.
Just keep in mind it will take longer, ruffly 4 to 6 hours.
You can also add chunks of beef to this dish, then once it has been cooked. You will want to remove the beef and shred it with two forks on a cutting board. Before adding back to the beans to serve and enjoy!
I do add the beef on occasion as it really does enhance the dish just a bit more.
Looking for more delicious African Recipes?
1. How to make pounded yam
2. African Red Stew
Inspired by: Red Red Ghanaian Bean Stew
I’m thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
African Black Eyed Peas recipe
A stew the whole family can enjoy!
Ingredients
- 1 pound dried beans or 4 cans of black eyed peas
- 1/2 canola oil or palm
- 1 small white onion
- 1 small red onion
- 1 tsp minced ginger
- 3 cloves minced garlic
- 5 roma tomatoes chopped
- 2 tbsp tomato paste
- 1 tbsp paprika
- 1 tbsp curry powder
- 1/2 tsp cayenne pepper
- 1 tsp dried chilli flakes
- 1/3 cup crayfish *optional
- 1 1/2 cups of vegetable stock
- 2 chicken/ vegetable maggi cubes or bouillon cubes
- Salt and pepper to taste
Instructions
- Start by rinsing your dry black eyed peas before adding to a large pot.
- Cover the beans with 4 inches of water and allow them to sit on the shelf overnight or for 8 hours.
- Then drain the beans, rince once more and place into a large dutch oven or in your pressure or slow cooker. * follow your pressure cooker or slow cookers directions for the cooking time of beans.
- Next, simmer the beans on medium heat for 50 minutes or until tender.
- Drain the beans once more and set aside.
- Then in the same dutch oven, add the canola oil and bring to a medium heat. Then add in the chopped red and white onions and saute till translucent.
- Now, add in the chopped tomatoes, maggi cubes, fresh ginger and garlic and remaining spices.
- Saute all together over medium heat till fragrant. * ruffly 2 mins.
- Lastly add in the crayfish * if desired along with the vegetable stock, cooked beans and simmer covered on medium heat for 10 mins
- Season with salt to taste and serve!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 383Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 41mgSodium: 674mgCarbohydrates: 49gFiber: 13gSugar: 14gProtein: 23g
These calculations are based off Nutritionix
