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swahili black eyed peas in coconut milk

Desciption

posted for zwt. i haven't made it yet so the yield and time are a guesstimate. soaking time on peas not included. be sure to wear gloves when working with the hot pepper. be careful changing the servings on this recipe, it might get confusing since i had to refer to specific amounts in the directions :)

Tags

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Nutritions

  • Carbohydrates: 321.7
  • Fats: 10.0
  • Dietary Fiber: 25.0
  • Minerals: 0.0
  • Proteins: 37.0
  • Vitamins: 28.0
  • Water: 16.0

Steps

  1. Wash
  2. Soak and rinse the peas per package instructions
  3. In a large pot
  4. Combine peas and just enough water to cover
  5. Bring to a boil
  6. Reduce heat
  7. Cover and simmer until the peas begin to become tender and most of the water is absorbed
  8. Stir in 1 / 4 c coconut milk and 1 / 2 c water
  9. Continue to simmer over low heat
  10. Adding additional water as needed to prevent the peas from becoming dry
  11. Meanwhile
  12. Heat oil in separate skillet
  13. Add curry powder and stir for a minute
  14. Fry the onion and chile pepper until tender
  15. Add the onion and chile mixture to the peas and continue to simmer until peas are tender enough to eat
  16. Add the remaining coconut milk and water
  17. Cover and turn to simmer
  18. Cook 5-10 minutes longer
  19. Stirring occassionaly
  20. Season to taste
  21. Serve with rice or chapati

Step 12

Total Time in Minute 90

Ingredients Count 8

cooking swahili black eyed peas in coconut milk

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Ingredients

Dried black-eyed peas

Water

Unsweetened coconut milk

Oil

Onion

Hot green chili pepper

Curry powder

Salt

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