Melanesian-style Loubia Stew

Ingredients

In this Melanesian adaptation of Loubia, we incorporate tropical ingredients commonly found in Melanesian cuisine. The original Algerian dish is traditionally prepared with white beans, tomatoes, and spices. However, in this version, we enhance the flavors by adding coconut milk, fresh herbs, and citrusy notes, giving it a distinct Melanesian twist. We alse have the original recipe for Loubia, so you can check it out.

• 2 cups (400g) black-eyed peas, soaked overnight 2 cups (400g) black-eyed peas, soaked overnight
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tomatoes, diced 2 tomatoes, diced
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 42g, 6g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked black-eyed peas.
2. 2.
   In a large pot, heat the coconut oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until fragrant and translucent.
4. 4.
   Add the diced bell peppers and cook for another 2-3 minutes.
5. 5.
   Stir in the ground cumin, coriander, turmeric, and paprika, and cook for an additional minute to toast the spices.
6. 6.
   Add the soaked black-eyed peas, coconut milk, vegetable broth, and diced tomatoes to the pot. Stir well to combine.
7. 7.
   Bring the stew to a boil, then reduce the heat to low and simmer for about 45 minutes to 1 hour, or until the beans are tender.
8. 8.
   Stir in the lime juice and season with salt and pepper to taste.
9. 9.
   Serve the Melanesian Loubia Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Black-eyed peas — Make sure to soak the black-eyed peas overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a finely chopped chili pepper.
• Serve the stew with steamed rice or crusty bread to soak up the flavorful sauce.
• Feel free to add other vegetables like carrots or zucchini for added texture and nutrition.
• If you prefer a thicker stew, mash some of the cooked beans with a fork to create a creamier consistency.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Melanesian Loubia Stew as a main course, accompanied by steamed rice or warm crusty bread. Garnish each serving with fresh cilantro for a burst of freshness.

Presentation advice

Present the Melanesian Loubia Stew in a deep bowl, allowing the vibrant colors of the stew to shine through. Sprinkle some chopped cilantro on top for an appealing touch. Serve with a side of rice or bread to complete the presentation.