Swahili Black-eyed Peas In Coconut Milk

Total Time: 1 hr 30 mins Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 1 lb dried black-eyed peas or 1 lb pigeon peas
• water, to cover peas
• 1/4 cup unsweetened coconut milk
• 1/2 cup water (or more)
• oil, for saute (preferably coconut oil)
• 1 -2 onion, chopped
• 1 hot green chili pepper, seeded and chopped
• 1 teaspoon curry powder
• 1/2 cup unsweetened coconut milk
• 1/4 cup water
• salt, to taste

Recipe

• 1 wash, soak and rinse the peas per package instructions.
• 2 in a large pot, combine peas and just enough water to cover. bring to a boil. reduce heat, cover and simmer until the peas begin to become tender and most of the water is absorbed.
• 3 stir in 1/4 c coconut milk and 1/2 c water. continue to simmer over low heat, adding additional water as needed to prevent the peas from becoming dry.
• 4 meanwhile, heat oil in separate skillet, add curry powder and stir for a minute. fry the onion and chile pepper until tender.
• 5 add the onion and chile mixture to the peas and continue to simmer until peas are tender enough to eat.
• 6 add the remaining coconut milk and water, cover and turn to simmer. cook 5-10 minutes longer, stirring occassionaly. season to taste, serve with rice or chapati (unleavened bread).