Mmmm, mmmm, m'baazi: kenyan black-eyed peas in coconut milk

Name: Mmmm, mmmm, m'baazi: kenyan black-eyed peas in coconut milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: en
Ingredients: 1 cup dried black-eyed peas, soaked overnight in water; 1 small green pepper, chopped; 1 small white onion, chopped very fine; 1/2-1 teaspoon red pepper flakes (depending on how much heat you like); 3/4 can of coconut milk; 4 tablespoons peanut oil; salt and pepper to taste

Main Dish

2 servings

15 min

30 min

Very Easy

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This Kenyan dish is perfect for a hot summer day, as it's eaten chilled or at room temperature. It's also vegetarian.

Ingredients

Number of serving: 2

1 cup dried black-eyed peas, soaked overnight in water

1 small green pepper, chopped

1 small white onion, chopped very fine

1/2-1 teaspoon red pepper flakes (depending on how much heat you like)

3/4 can of coconut milk

4 tablespoons peanut oil

salt and pepper to taste

Preparation

Drain and rinse the black-eyed peas. Boil the black-eyed peas in a large stock pot until tender, about 20-30 minutes.
Meanwhile, in a skillet brown the onions in the peanut oil over medium heat. While browning, add a pinch of salt and 1/2 of the red pepper flakes.
When the onions are almost perfectly brown, add the green pepper,the rest of the pepper flakes, and a pinch of salt and black pepper. Saute for about 5 minutes.
Add the cooked beans and coconut milk, reduce the heat, and gently simmer until thickened, stirring frequently. Adjust the seasonings to taste.
Let cool to room temperature.