Senegalese Black-Eyed Pea Stew (Akara)

A hearty and flavorful stew made with black-eyed peas, tomatoes, and a blend of spices. A comforting and nutritious vegan meal.

65m6 servings

PEANUT-free

400 cal|20g protein|60g carbs|10g fat|15g fiber

Ingredients

about 450 g Dried black-eyed peas
1 28oz can Diced tomatoes
1 large Onion
3 cloves Garlic
1 medium Bell pepper (red or green)
4 cups Vegetable broth
2 tbsp Palm oil
1 tsp Smoked paprika
1/4 tsp Cayenne pepper (optional)
1 tsp Salt
1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Rinse the black-eyed peas and soak them in water for at least 4 hours, or preferably overnight.
2Drain the soaked black-eyed peas.
3In a large pot, heat the palm oil over medium heat. Add the chopped onion, garlic, and bell pepper, and cook until softened.
4Stir in the diced tomatoes and cook for 5 minutes.
5Add the black-eyed peas and vegetable broth to the pot. Add the smoked paprika, cayenne pepper (if using), salt, and pepper.
6Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the black-eyed peas are tender.
7Serve the stew hot, over rice or couscous (ensure couscous is gluten free if needed).

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

Keep a label checklist handy when you cook

Get the free 7-rule checklist for reading packaged-ingredient labels, then one practical allergy-aware tip each week. Confirm by email; no Safe Plated account needed.

One practical tip each week. Unsubscribe anytime. See our privacy policy.