This curry is made using black-eyed pea (otherwise known as cowpeas). I have always felt that the black-eyed pea is underrated; at least where I come from. This is despite the fact that it is readily available. In many areas in Kenya, black-eyed pea is grown for its leaves which are cooked as vegetables. Not many people know how to cook or incorporate this protein-dense legume in their dishes. Well, that’s why I am here to bring you recipes for delicious meals using this pea.
What is black-eyed pea?
Black-eyed peas otherwise known as cowpeas are small, beige-colored beans with a black “eye” on the middle that looks like an eye, hence the name. They are type of legume and are often used in salads, soups, and stews. Black-eyed peas are high in protein and are a good source of vitamins and minerals, including folate, iron, and phosphorus.
Health benefits of black-eyed peas (cowpeas)
Black-eyed peas, or cowpeas, are a nutritious food that can provide a number of health benefits. Here are some that you should know of:
- High in protein: Cowpeas are an excellent source of plant-based protein, making them a good choice for vegetarians and vegans.
- Good for bone health: Cowpeas are a good source of phosphorus, a mineral that is essential for healthy bones and teeth.
- May help lower cholesterol: Some studies have shown that consuming cowpeas can help lower cholesterol levels and reduce the risk of heart disease.
- May aid in weight loss: Cowpeas are low in calories and fat, and high in fiber, making them a good choice for people trying to lose weight.
- May help regulate blood sugar: Cowpeas have a low glycemic index, which means they may help regulate blood sugar levels and reduce the risk of diabetes.
Other black-eyed pea recipes
Black-eyed pea soup can be made in many ways. One of my favorite ways of making this soup is first boiling the peas, then simply fry them using tomatoes, onions and spices. The spices will add a good flavor and make the soup delicious to taste. You can also create a comforting and nourishing cowpeas soup by simmering cooked cowpeas with broth, vegetables like carrots and celery, and spices like thyme and bay leaves. You can also add in some diced ham or bacon for extra flavor. Other black-eyed pea recipes to look out for include:
- Black-eyed pea salad: This salad is made with cooked black-eyed peas, diced tomatoes, onions, and bell peppers.
- Black-eyed pea soup: This delicious soup is made with washed out or split cowpeas. The peas are washed with hot water then cooked and made into soup by blending using a blender.
- Black-eyed pea fritters: These fritters are made with mashed black-eyed peas, flour, and spices, and they’re pan-fried until crispy and golden brown. They make a great appetizer or snack.
- Black-eyed pea soup with kale: This soup is made with black-eyed peas, kale, and a variety of vegetables, and it’s seasoned with garlic, cumin, and chili powder.
- Black-eyed pea Hummus: This creamy hummus is made with black-eyed peas, tahini, lemon juice, and garlic, and it’s seasoned with cumin and paprika. It’s a tasty and healthy spread for sandwiches or crackers.
- Black-eyed pea puff puffs (kaimati) – These kaimatis are made using the flour of black-eyed pea or the peas themselves are soaked in hot water to soften them and remove the top cover then made into a paste using a blender or food processor. They make a tasty and health breakfast or snack.
Here is a simple recipe for black-eyed pea curry to start you off:
Ingredients:
- 2 cups dried black-eyed peas
- 1 onion, chopped
- 1 celery stalk, chopped
- 2 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon coriander seeds, powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 4 cloves of garlic
- 2 cups vegetable broth/water
- 3 large tomatoes
- 1 large red bell pepper (hoho), fresh
- 1cup coconut milk
- Salt to taste
- 1 bunch dhania/parsley fresh
- 2 spring onions, optional
Instructions:
- Rinse the black-eyed peas and pick out any stones or debris. Place the peas in a large pot and cover with water. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the peas are tender.
- Roughly chop the tomatoes and the red pepper and peel off the cloves of garlic. Blend them in a blender to make a tomato puree. This step is optional, you can cook them chopped instead if you do not have a blender or food processor.
- In a separate pan, heat the olive oil over medium heat. Add the onion, and celery and cook until the vegetables are soft, about 5 minutes.
- Add the tomato and bell pepper puree and cook for another 5 minutes or until the tanginess in tomatoes reduces.
- Add the salt, paprika, chili powder, cumin and coriander powder to the vegetables and cook for 1 minute more.
- Add the cooked cowpeas and stir to mix well. Let them cook in the mixture for 2 minutes. This allows the peas to soak in the spices and tomatoes mixture which increases their flavor.
- Add the vegetable broth or water. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
- Season the curry with finely chopped parsley (dhania).
This curry serves well with rice, chapati, bread or eaten on it’s own. my favorite accompaniment is rice or chapati.
Other related recipes that may interest you
Black-Eyed Pea Curry
Equipment
- 1 pressure cooker optional
Ingredients
- 2 cups black-eyed peas dry
- 1 onion chopped
- 1 celery stalk chopped
- 3 tbsp olive oil/cooking oil
- 1 tsp cumin seeds ground
- 1 tsp coriander seeds ground
- 1 tsp paprika ground
- ½ tsp chilli powder
- 4 cloves garlic
- 2 cups vegetable broth/water
- 3 tomatoes large
- 1 bell pepper fresh
- 1 cup coconut milk optional
- salt to taste
- 1 bunch dhania (parsley)
- 2 spring onions chopped, optional
Instructions
Step one:
- Rinse the black-eyed peas and pick out any stones or debris. Place the peas in a large pot and cover with water. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the peas are tender. Use a pressure cooker to reduce this time (if you have one)
Step two:
- Roughly chop the tomatoes and the red pepper and peel off the cloves of garlic. Blend them in a blender to make a tomato puree. This step is optional, you can cook them chopped instead if you do not have a blender or food processor.
Step three:
- In a separate pan, heat the olive oil over medium heat. Add the onion, and celery and cook until the vegetables are soft, about 5 minutes.
- Add the tomato and bell pepper puree and cook for another 5 minutes or until the tanginess in tomatoes reduces.
- Add the salt, paprika, chili powder, cumin and coriander powder to the vegetables and cook for 1 minute more.
Step four:
- Add the cooked cowpeas and stir to mix well. Let them cook in the mixture for 2 minutes. This allows the peas to soak in the spices and tomatoes mixture which increases their flavor.
- Add the vegetable broth or water. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
- Season the curry with finely chopped parsley (dhania).
