Santomean Black-eyed Pea Stew
Santomean Black-Eyed Pea Stew is a traditional dish from the cuisine of São Tomé and Príncipe, a small island nation off the coast of Central Africa. This hearty stew is packed with flavor and is perfect for a cozy family meal.
Ingredients
- 2 cups dried black-eyed peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 1 bell pepper, chopped
- 1 hot chili pepper, chopped
- 1/4 cup palm oil
- 6 cups vegetable broth
- Salt and pepper to taste
Instructions
- Soak the black-eyed peas in water overnight.
- In a large pot, heat the palm oil over medium heat.
- Add the chopped onion, garlic, tomatoes, bell pepper, and chili pepper to the pot. Sauté for 5 minutes.
- Drain the soaked black-eyed peas and add them to the pot.
- Pour in the vegetable broth and bring the stew to a boil.
- Reduce the heat, cover the pot, and simmer for 1 hour, or until the black-eyed peas are tender.
- Season with salt and pepper to taste.
- Serve the Santomean Black-Eyed Pea Stew hot, with rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 40g
- Fat
- 3g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Cooking pot Stove
Serving suggestions
Santomean Black-Eyed Pea Stew is best served hot with a side of rice or crusty bread.
Tips & tricks
For a spicier stew, add more hot chili peppers according to your taste preferences.
Cost
$10