Best 3 Swahili Black Eyed Peas In Coconut Milk Recipes

Swahili black-eyed peas in coconut milk is a delectable vegetarian dish that combines the tangy flavor of black-eyed peas with the creamy richness of coconut milk, creating a symphony of flavors that will tantalize your taste buds. Originating from the Swahili coast of East Africa, this dish draws inspiration from various culinary traditions, resulting in a unique and flavorful dish enjoyed by people of all backgrounds. Let's embark on a culinary journey to explore the best recipe for Swahili black-eyed peas in coconut milk, a dish that promises to transport your taste buds to the vibrant shores of East Africa.

Check out the recipes below so you can choose the best recipe for yourself!

SWAHILI BLACK-EYED PEAS IN COCONUT MILK

Swahili Black-Eyed Peas in Coconut Milk image

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

Ingredients

1 lb dried black-eyed peas or 1 lb pigeon peas
water, to cover peas
1/4 cup unsweetened coconut milk
1/2 cup water (or more)
oil, for saute (preferably coconut oil)
1 -2 onion, chopped
1 hot green chili pepper, seeded and chopped
1 teaspoon curry powder
1/2 cup unsweetened coconut milk
1/4 cup water
salt, to taste

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

BLACK-EYED PEAS WITH COCONUT MILK

Black-Eyed Peas With Coconut Milk image

From Bittman's, "The Best Recipes in the World." This can refrigerated for up to a couple of days.

Provided by Debbie R.

Categories Beans

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups dried beans (black-eyed peas, lentils, chickpeas, black or red beans)
2 tablespoons corn oil
1 tablespoon minced garlic
1 tablespoon peeled and minced fresh ginger
1/4 teaspoon cayenne (or to taste)
2 cups coconut milk
1 tablespoon fresh lime juice

Steps:

Cook beans according to pkg directions.
Heat oil over med-high heat for one minute. Add garlic and ginger. Cook, stirring, until garlic colors--about 1 minute. Add beans, cayenne and coconut milk. Bring to a boil, then lower heat for simmering.
Cook until most of the coconut milk is absorbed and beans are very soft, about 20 minutes. Stir in lime juice. Taste; use salt and pepper for seasoning if desired.

CURRIED BLACK-EYED PEAS

Curried Black-Eyed Peas image

Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.

Provided by Karina Rivera

Number Of Ingredients 12

Ingredients

6 garlic cloves, thinly sliced
2 small yellow onions, diced
1 habanero, stemmed, seeded, and super-small dice
1⁄4 cup olive oil, plus more as needed
1 Tbsp. salt, plus more as needed
3 Tbsp. curry powder
3 cups dried black-eyed peas (soaked overnight)
2 cups water
1 (13.5-ounce) can unsweetened coconut milk
1 tsp. black pepper
1 bunch cilantro, chopped
Juice of 2 limes

Steps:

In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.

Tips:

Soak the black-eyed peas overnight: This will help to reduce the cooking time and make the peas more tender.
Use fresh coconut milk: Canned coconut milk can be used, but fresh coconut milk will give the dish a richer, more authentic flavor.
Add vegetables: Feel free to add other vegetables to the dish, such as carrots, celery, or bell peppers.
Season to taste: The amount of salt and pepper you add will depend on your personal preference.
Serve with rice or bread: Swahili black-eyed peas in coconut milk is often served with rice or bread.

Conclusion:

Swahili black-eyed peas in coconut milk is a delicious and nutritious dish that is easy to make. It is a great way to use up leftover black-eyed peas, and it can be served as a main course or a side dish. The creamy coconut milk and the flavorful spices make this dish a favorite among many people. Whether you are new to Swahili cuisine or you are a seasoned pro, this black-eyed peas recipe is sure to please.

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