SWAHILI BLACK-EYED PEAS IN COCONUT MILK
Posted for ZWT. 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 :)
Provided by puppitypup
Categories Beans
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash, soak and rinse the peas per package instructions.
- 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.
- 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.
- Meanwhile, heat oil in separate skillet, add curry powder and stir for a minute. Fry the onion and chile pepper until tender.
- Add the onion and chile mixture to the peas and continue to simmer until peas are tender enough to eat.
- 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).
Nutrition Facts : Calories 321.7, Fat 7, SaturatedFat 5.6, Sodium 17.6, Carbohydrate 49, Fiber 8.5, Sugar 6.4, Protein 18.7
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