Ghanaian Black-Eyed Pea Stew

Ingredients

• 2 cups (400g) black-eyed peas, soaked overnight 2 cups (400g) black-eyed peas, soaked overnight
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cayenne pepper (adjust to taste) 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt (adjust to taste) 1 teaspoon salt (adjust to taste)
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 7g (1g saturated)
• Carbohydrates: 54g (8g sugars)
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked black-eyed peas.
2. 2.
   In a large pot, heat the olive oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
4. 4.
   Stir in the diced tomatoes and cook until they start to soften.
5. 5.
   Add the ground ginger, ground coriander, paprika, cayenne pepper, and salt to the pot. Stir well to coat the ingredients with the spices.
6. 6.
   Pour in the vegetable broth and add the soaked black-eyed peas.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low and let it 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 stew hot, garnished with fresh cilantro. Enjoy with rice or fufu.

Treat your ingredients with care...

• Black-eyed peas — Soaking the black-eyed peas overnight helps to reduce the cooking time and ensures they become tender and creamy when cooked.
• Ground ginger — If you prefer a stronger ginger flavor, you can use freshly grated ginger instead of ground ginger.

Tips & Tricks

• For a spicier stew, increase the amount of cayenne pepper or add a chopped chili pepper.
• To add a smoky flavor, you can include a teaspoon of smoked paprika.
• If you prefer a thicker stew, mash some of the cooked black-eyed peas with a fork before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to customize the stew by adding vegetables such as bell peppers, carrots, or spinach.

Serving advice

Serve the Ghanaian Black-Eyed Pea Stew hot, accompanied by a generous portion of fluffy white rice or traditional Ghanaian fufu. The stew can also be enjoyed on its own as a hearty and satisfying meal.

Presentation advice

When serving the stew, garnish it with fresh cilantro to add a pop of color and freshness. You can also drizzle a little olive oil on top for an extra touch of richness.