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.

Santomean Black-eyed Pea Stew

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

  1. Soak the black-eyed peas in water overnight.
  2. In a large pot, heat the palm oil over medium heat.
  3. Add the chopped onion, garlic, tomatoes, bell pepper, and chili pepper to the pot. Sauté for 5 minutes.
  4. Drain the soaked black-eyed peas and add them to the pot.
  5. Pour in the vegetable broth and bring the stew to a boil.
  6. Reduce the heat, cover the pot, and simmer for 1 hour, or until the black-eyed peas are tender.
  7. Season with salt and pepper to taste.
  8. 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