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Black-Eyed Peas in Coconut Milk

Photo attribution: My Tu Duong
Ready In: 30 minutes
Serves: 4
Dairy-freeGluten-freeLow Added SugarVeganVegetarian
This simple but satisfying meal is often eaten for breakfast in Swahili-speaking African countries.

What you'll need

Large pan with lid

Ingredients

Serves 4
1 tablespoon Vegetable Oil
1/2 Onion chopped
1 teaspoon Turmeric
1 Green Chili Peppers seeds removed and chopped
2 cloves Garlic chopped
15 ounces Black-eyed Peas canned, drained and rinsed
1/3 cup Coconut Milk unsweetened
3/4 cup Water
Salt to taste

Directions

1.

Heat oil in a skillet. Add onion and cook for 3 minutes.

2.

Add turmeric, chili pepper and garlic. Cook for 2 minutes or until garlic is soft.

3.

Add peas, coconut milk, water, and salt. Cover and simmer for 15 minutes.

Chef's Tips

  • 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.

Nutrition Facts

Serving Size 0.50 cup

Serving Per Container 4

Amount Per Serving
Calories 200
% Daily Value*
Total Fat 8 g10%
Saturated Fat 4 g20%
Sodium 555 mg24%
Total Carbohydrate 25 g9%
Dietary Fiber 7 g25%
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: