Senegalese Black-Eyed Pea Stew (Akara)

Ingredients

• 1 lb 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

Instructions

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

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