Coconut-Infused Black-Eyed Peas

Ingredients

In this Uruguayan adaptation, we infuse the traditional Tanzanian Mbaazi za nazi with the flavors of Uruguayan cuisine. While the original dish uses pigeon peas, we substitute them with black-eyed peas, which are more readily available in Uruguay. Additionally, we incorporate Uruguayan spices and herbs to enhance the flavors and create a unique fusion of cuisines. We alse have the original recipe for Mbaazi za nazi, so you can check it out.

• 2 cups (400g) black-eyed peas, soaked overnight 2 cups (400g) black-eyed peas, soaked overnight
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 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): 15g, 10g
• Carbohydrates (total, sugars): 38g, 5g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked black-eyed peas.
2. 2.
   In a large pot, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until translucent.
4. 4.
   Stir in the ground cumin, paprika, and dried oregano, and cook for another minute to release their flavors.
5. 5.
   Add the black-eyed peas to the pot and stir well to coat them with the spices.
6. 6.
   Pour in the coconut milk and vegetable broth, and season with salt and pepper.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 45 minutes to 1 hour, or until the black-eyed peas are tender.
8. 8.
   Adjust the seasoning if needed.
9. 9.
   Serve the Coconut-Infused Black-Eyed Peas hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Black-eyed peas — Soaking the black-eyed peas overnight helps to reduce their cooking time and ensures a tender texture. If you're short on time, you can also use canned black-eyed peas, but make sure to rinse them thoroughly before using.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the creamy part is well mixed with the liquid. This will help achieve a consistent texture in the dish.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the dish.
• Serve the Coconut-Infused Black-Eyed Peas with a side of steamed rice or crusty bread to soak up the flavorful broth.
• To add a refreshing twist, squeeze some lime juice over the dish before serving.
• Customize the dish by adding vegetables like spinach or bell peppers for extra nutrition and color.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Coconut-Infused Black-Eyed Peas as a main course, accompanied by a side of steamed rice or crusty bread. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Coconut-Infused Black-Eyed Peas in a deep serving dish, allowing the creamy broth to envelop the black-eyed peas. Sprinkle some chopped cilantro on top for an appealing visual contrast.