Senegalese Black-Eyed Pea Stew (Akara)

Ingredients

• 1 lb Dried Black-Eyed Peas
• 1 large Onions
• 2 medium Tomatoes
• 1 Bell Pepper
• 3 cloves Garlic
• 6 cups Vegetable Broth
• 3 tbsp Palm Oil
• 1 tsp Smoked Paprika
• 1/4 tsp Cayenne Pepper
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Soak black-eyed peas in water for at least 4 hours, or overnight. Drain and rinse.
2. 2Heat palm oil in a large pot over medium heat. Sauté chopped onions until softened.
3. 3Add chopped tomatoes, bell pepper, and minced garlic to the pot. Cook for 5 minutes, stirring occasionally.
4. 4Add the soaked and drained black-eyed peas to the pot. Pour in vegetable broth and bring to a boil.
5. 5Reduce heat and simmer for 45-50 minutes, or until the peas are tender and the stew has thickened.
6. 6Stir in smoked paprika, cayenne pepper, salt, and black pepper. Adjust seasoning to taste.
7. 7Serve hot. Garnish with fresh cilantro (optional).

Substitutions

Related Guides