North African Tchaka Stew

Ingredients

In this adaptation of Tchaka from Benin cuisine to North African cuisine, we incorporate the distinct flavors and spices commonly used in North African cooking. The original Tchaka is traditionally made with palm oil, but in this North African version, we substitute it with olive oil, a staple in North African cuisine. Additionally, we enhance the flavors by adding a blend of North African spices such as cumin, coriander, paprika, and cinnamon, which give the stew its characteristic aroma and taste. We alse have the original recipe for Tchaka, so you can check it out.

• 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 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 55g, 8g
• 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 fragrant and translucent.
4. 4.
   Stir in the diced red bell pepper, carrot, and tomatoes. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Add the tomato paste, ground cumin, ground coriander, paprika, and ground cinnamon to the pot. Stir well to coat the vegetables with the spices.
6. 6.
   Pour in the vegetable broth and add the soaked black-eyed peas. Season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour or until the black-eyed peas are tender.
8. 8.
   Adjust the seasoning if needed.
9. 9.
   Serve the Tchaka stew hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Black-eyed peas — Soaking the black-eyed peas overnight helps to reduce the cooking time and ensures they cook evenly. If you're short on time, you can also use canned black-eyed peas, but be sure to rinse them thoroughly before adding them to the stew.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• Serve the Tchaka stew with a side of couscous or crusty bread to soak up the delicious flavors.
• Feel free to customize the vegetables in the stew based on your preferences or seasonal availability.
• If you prefer a smoother consistency, you can partially blend the stew using an immersion blender before serving.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a tasty lunch or dinner option.

Serving advice

Serve the North African Tchaka Stew hot in individual bowls. Garnish each serving with a sprinkle of fresh cilantro or parsley for added freshness and color. Accompany the stew with a side of couscous or crusty bread to complete the meal.

Presentation advice

To enhance the presentation of the Tchaka stew, consider serving it in traditional North African ceramic bowls or tagines. The vibrant colors of the stew will beautifully contrast with the earthy tones of the bowls, creating an inviting and visually appealing dish.