Swahili Black Eyed Peas in Coconut Milk

Embark on a culinary journey to East Africa with this flavorful Swahili Black Eyed Peas in Coconut Milk recipe, a true celebration of vibrant spices and creamy textures. Tender black-eyed peas are simmered in a fragrant sauce crafted from coconut milk, cumin, turmeric, and coriander, complemented by the tangy sweetness of tomatoes and the warmth of ginger and garlic. This one-pot vegan dish is not only rich in protein but also packed with bold, comforting flavors perfect for any occasion. Ready in just over an hour, this recipe makes an irresistible companion to rice, chapati, or warm, fluffy flatbreads. Whether you're exploring African-inspired cuisine or looking for a new way to transform pantry staples, this savory delight will quickly become a household favorite.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:55 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup Black-eyed peas (dried)
• 1 cup Coconut milk
• 2 medium Tomato (chopped)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Paprika
• 2 tablespoons Fresh cilantro (chopped)
• 1 teaspoon Salt
• 3 cups Water

Directions

Step 1

Rinse the dried black-eyed peas thoroughly under running water and soak them in water for at least 6 hours or overnight.

Step 2

Drain the soaked peas and place them in a medium-sized pot with 3 cups of water. Bring to a boil, reduce the heat to low, and simmer for about 30–35 minutes or until the peas are tender but not mushy. Drain and set aside.

Step 3

In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.

Step 4

Add the diced onion and sauté for 3–4 minutes until soft and translucent.

Step 5

Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until aromatic.

Step 6

Add the chopped tomatoes, turmeric powder, coriander powder, and paprika. Cook for 5–7 minutes, mashing the tomatoes with the back of a spoon until they break down into a thick sauce.

Step 7

Pour in the coconut milk and stir well to combine. Let the sauce simmer for 5 minutes, allowing the flavors to meld together.

Step 8

Add the cooked black-eyed peas to the coconut milk mixture, stirring gently to coat the peas in the sauce. Season with salt and let the dish simmer for an additional 8–10 minutes.

Step 9

Remove the dish from the heat and garnish with freshly chopped cilantro before serving.

Step 10

Serve the Swahili Black Eyed Peas in Coconut Milk hot with rice, chapati, or your favorite flatbread.

Nutrition Facts

Serving size	(1214.5g)

Amount per serving	% Daily Value*
Calories	155.2

Total Fat 2.2g	0%
Saturated Fat 0.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 81.9mg	0%
Total Carbohydrate 34.6g	0%
Dietary Fiber 4.7g	0%
Total Sugars 23.4g
Protein 3.3g	0%

Vitamin D 0IU	0%
Calcium 128.0mg	0%
Iron 4.2mg	0%
Potassium 930.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 11.6%

Protein: 7.7%

Carbs: 80.7%