A mix of African and global ingredients bring big flavor to this creamy, spicy, hearty stew. Ethiopian black eyed peas with coconut milk is a deliciously hearty dish with the perfect amount of heat. This dish is bursting with savory flavor, and the coconut milk adds lovely creaminess.
WE CAN’T STOP THINKING ABOUT THIS STEW. Thick and creamy and spicy, it is an absolutely satisfying meal in a bowl, filled with a mix of big flavors that all blend into a delicious ensemble dish, with nothing grabbing the spotlight.
The Roots of Flavor
Black-Eyed Peas with Coconut Milk and Berbere has deep African roots. Black-eyed peas were first cultivated in West Africa some 6,000 years ago and were brought to America in the 17th century by enslaved Africans.
Berbere (pronounced bair-buh-RAY) is an Ethiopian spice blend used pretty much throughout the country. Other ingredients span the globe. Ginger was first cultivated in China or India; turmeric, in India or Southeast Asia; coconut milk, in Southeast Asia; and habanero chiles are from the Amazon region of South America.
Our recipe is closely based on one by renowned chef Marcus Samuelsson, as are many we found when researching this dish. Samuelsson was born in Ethiopia, raised in Sweden and now calls New York City home.
Read also: Ethiopian Cuisine: Philadelphia Guide
Black-eyed peas aren’t really peas, of course. They’re beans, packed with fiber and protein. So they’ll keep you satisfied longer. One thing we like in this dish is that you don’t need to pre-soak them and they cook pretty quickly.
Try this Black Eyed Peas, Its so Good and Comforting | Baazi wa Nazi | Vegetarian
Ingredients:
- 2 cups dried black-eyed peas (12 ounces)
- Kosher salt
- 4 tablespoons unsalted butter
- 1 large red onion, minced
- 1 1/2 tablespoons minced peeled fresh ginger
- 3 garlic cloves, minced
- 1 habanero chile, seeded and minced
- 2 teaspoons berbere seasoning
- 1 teaspoon ground turmeric
- 3 medium tomatoes, chopped
- 1 cup coconut milk
- 1 cup chicken stock or low-sodium broth
- 1/3 cup chopped cilantro
- 2 scallions, thinly sliced
Instructions:
- In a large saucepan, cover the black-eyed peas with water and bring to a boil.
- Simmer over moderately low heat until tender, about 40 minutes.
- Add a generous pinch of salt and let stand for 5 minutes, then drain well.
- Meanwhile, in a large saucepan, melt the butter.
- Add the onion, ginger, garlic and chile and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 10 minutes.
- Add the berbere and turmeric and cook, stirring, until fragrant, about 2 minutes.
- Add the tomatoes and cook, stirring until softened, about 5 minutes.
- Pour in the coconut milk and vegetable broth and bring to a boil.
- Simmer over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 20 minutes.
- Add the peas to the broth mixture and cook over moderately low heat, stirring, until the peas are lightly coated, about 10 minutes.
- Garnish with scallions and cilantro.
Note: Berbere is an Ethiopian ground red chile spice mix.
Tips and Variations
Dialing Down the Heat
Even seeded, the habanero pepper adds a lot of spiciness to this dish. But you do want the fruity, peppery taste it adds.
Where to Get Berbere
You can find berbere spice blends at many shops and online.
Shake the Coconut
In our experience, canned coconut milk is not homogenous-usually, it’s thin liquid surrounding a big clump. Shake the can-a lot-before opening.
Read also: Authentic Ethiopian Cuisine
Making This Stew Vegetarian
Just substitute vegetable broth or even water for the chicken broth. You can even make it vegan by substituting olive oil for the butter, but Ethiopian recipes almost always use butter or ghee.
Alternative Ingredients
- Serrano pepper instead of habanero for a milder heat.
- Veggie broth instead of chicken stock to make this dish vegetarian.
Serving Suggestions
- Serve your black-eyed peas over rice, or accompanied with flatbread or cornbread.
Additional Tips
- Use dried black-eyed peas. If you are short on time, you can use canned (pre-cooked) beans, but they don't have the same taste and texture as dried beans.
- Should you soak black-eyed peas before cooking them? Like any dried bean, soaking black-eyed peas ahead of time significantly reduces the cooking time. That said, it's definitely not necessary.
- Can I use whole milk in place of coconut milk? While coconut milk adds delicious tropical flavor to this dish and makes it naturally vegan, you can substitute dairy milk.
Ethiopian cuisine has a TON of vegan dishes, so it’s a safe bet if you’re dining with some plant-based pals. If you can find it, injera is an absolute TREAT. It’s a fermented (aka sourdough) batter made of teff, and baked on a circular griddle. It’s spongy texture makes it perfect for mopping up saucy stews.
Made of teff, the tiny grain that packs a ton of nutrition, injera is made by combining teff flour with water. A starter liquid is added to it, and it is let to ferment for a few days before pouring onto a circular griddle. This starter gives injera a somewhat sour taste.
P.S. Berbere seasoning is a spice blend used in Ethiopian dishes. It’s typically a blend of chillis, cardamom, ginger, garlic, basil, fenugreek, coriander, cloves, cumin, ginger, cinnamon, and salt - but each blend is different, so you might experience difference tastes depending on the blend you’ve picked up (or made on your own!).
The fats used in cooking are also unique - using a clarified butter that’s infused with ginger, garlic, and spices.
Read also: A Taste of Ethiopia in South Carolina
How to store
Place in an air-tight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
