Petitchef

Mmmm, Mmmm, M'Baazi: Kenyan Black-Eyed Peas in Coconut Milk

This Kenyan dish is perfect for a hot summer day, as it's eaten chilled or at room temperature. It's also vegetarian.
Main Dish
2 servings
15 min
30 min
Very Easy

Ingredients

2

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.

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Photos

Mmmm, Mmmm, M'Baazi: Kenyan Black-Eyed Peas in Coconut Milk, photo 1
Mmmm, Mmmm, M'Baazi: Kenyan Black-Eyed Peas in Coconut Milk, photo 2
Mmmm, Mmmm, M'Baazi: Kenyan Black-Eyed Peas in Coconut Milk, photo 3

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