Black-Eyed Peas in Coconut Milk
Photo attribution: My Tu Duong
This simple but satisfying meal is often eaten for breakfast in Swahili-speaking African countries.
1 tablespoon Vegetable Oil
1 Green Chili Peppers seeds removed and chopped
15 ounces Black-eyed Peas canned, drained and rinsed
1/3 cup Coconut Milk unsweetened
Heat oil in a skillet. Add onion and cook for 3 minutes.
Add turmeric, chili pepper and garlic. Cook for 2 minutes or until garlic is soft.
Add peas, coconut milk, water, and salt. Cover and simmer for 15 minutes.
- Serve with rice or unleavened bread.
- This recipe is also delicious with pigeon peas, called mbahazi. Cans of these peas can be found in Mexican, Middle Eastern, Caribbean, or other international grocery stores.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8 g||10%|
|Saturated Fat 4 g||20%|
|Sodium 555 mg||24%|
|Total Carbohydrate 25 g||9%|
|Dietary Fiber 7 g||25%|
|Protein 9 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: