SWAHILI BLACK-EYED PEAS IN COCONUT MILK
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 :)
Provided by puppitypup
Categories Beans
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash, soak and rinse the peas per package instructions.
- In a large pot, combine peas and just enough water to cover. Bring to a boil. Reduce heat, cover and simmer until the peas begin to become tender and most of the water is absorbed.
- Stir in 1/4 c coconut milk and 1/2 c water. Continue to simmer over low heat, adding additional water as needed to prevent the peas from becoming dry.
- Meanwhile, heat oil in separate skillet, add curry powder and stir for a minute. Fry the onion and chile pepper until tender.
- Add the onion and chile mixture to the peas and continue to simmer until peas are tender enough to eat.
- Add the remaining coconut milk and water, cover and turn to simmer. Cook 5-10 minutes longer, stirring occassionaly. Season to taste, serve with rice or Chapati (unleavened bread).
Nutrition Facts : Calories 321.7, Fat 7, SaturatedFat 5.6, Sodium 17.6, Carbohydrate 49, Fiber 8.5, Sugar 6.4, Protein 18.7
BLACK-EYED PEAS WITH COCONUT MILK
From Bittman's, "The Best Recipes in the World." This can refrigerated for up to a couple of days.
Provided by Debbie R.
Categories Beans
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook beans according to pkg directions.
- Heat oil over med-high heat for one minute. Add garlic and ginger. Cook, stirring, until garlic colors--about 1 minute. Add beans, cayenne and coconut milk. Bring to a boil, then lower heat for simmering.
- Cook until most of the coconut milk is absorbed and beans are very soft, about 20 minutes. Stir in lime juice. Taste; use salt and pepper for seasoning if desired.
MBAAZI WA NAZI (PIGEON PEAS IN COCONUT MILK)
Mbaazi wa Nazi (Pigeon Peas with Coconut) are the Swahili way to prepare this popular tropical pulse. The pigeon pea is evidently native to Africa or Asia. In Egypt, the cultivation of pigeon peas began before 2000 B.C. Today pigeon peas are widely cultivated in all tropical and semi-tropical regions the world over, and are especially popular in India and the Caribbean.
Provided by Elmotoo
Categories Coconut
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, combine pigeon peas and just enough water to cover. Bring to a boil, reduce heat, cover, and simmer until the peas begin to become tender and most of the water is absorbed.
- Stir in 1 1/2c coconut milk. Continue to simmer over low heat. Add more water as necessary to prevent the peas from becoming dry.
- While peas are simmering: Heat a few tablespoons of oil in a skillet. Add the curry powder to the oil and stir for a minute. Fry the onion and chile pepper until they are tender.
- Combine the peas and onion-chile mixture (add either one to the other). Continue to simmer until peas are tender enough to eat. Add the remaining coconut milk and simmer on the lowest possible heat for five to ten minutes, stirring occasionally.
- Serve "Swahili style" with Chapati (Basic Chapati Recipe #137408), rice, or "up-country style" with Ugali.
Nutrition Facts : Calories 931.3, Fat 25.9, SaturatedFat 23.3, Sodium 74, Carbohydrate 153.1, Fiber 18.1, Sugar 77.5, Protein 26.8
BLACK-EYED PEAS IN TAMARIND-COCONUT CURRY - IMLEE LOBHIA
From "Indian for Everyone", Anupys Singla's newest book, on Indian home-cooking, I love all the ingredients in this dish, looking forward to making it.
Provided by duonyte
Categories Curries
Time 1h30m
Yield 9 cups
Number Of Ingredients 16
Steps:
- Combine the peas, turmeric and 7 cups of the water in a heavy-bottomed 6 quart or larger stockpot or Dutch oven over medium-high heat and bring to a boil.
- Reduce heat to medium-low, partially cover, and simmer for 30-40 minutes, until the peas soften. Remove from heat and let stand while preparing the remaining ingredients - they do not need to be drained.
- Soak the tamarind pulp in the remaining cup of water for 30 minutes. Break apart with a fork and squeeze the pulp with your hand. Strain through a fine strainer, discarding the solids.
- Place the tamarind juice and tomato in a food processor and grind into a watery paste. Reserve.
- Warm coconut oil in an 8-in skillet over medium-high heat. Add the onion and cook for 6-7 minutes until browned and caramelized. Add the ginger and garlic and cook for 1 minute.
- Slowly and carefully add the tamarind-tomato paste, the fresh chiles and the brown sugar to the frying pan. Stir well and cook for 4 minutes. Remove from the heat and transfer the mixture to the stockpot with the black-eyed peas.
- Return the stockpot to medium-high heat and add the coriander, red chile powder and salt. SImmer, uncovered, for 10 minutes.
- Add the coconut milk and cook for 1 minute or so, until warmed through. Remove from heat.
- Transfer to a serving bowl. Garnish with the cilantro. Serve with white or brown basmati rice, roti or naan.
Nutrition Facts : Calories 142.6, Fat 7.5, SaturatedFat 6.2, Sodium 1036, Carbohydrate 15.8, Fiber 3.5, Sugar 2.6, Protein 4.8
GOAN BLACK-EYED PEAS (SLOW COOKER)
From "The Indian Slow Cooker" by Anupy Singla. Goa was originally colonized by the Portuguese. Coconut milk is used frequently in Goan cuisine. This was a really delicious meal, although I am not sure about the quantity of water, see Note. Use a 5 qt slow cooker for full amount, a 3 1/2 qt cooker if you halve the recipe.
Provided by duonyte
Categories Curries
Time 7h20m
Yield 14 cups
Number Of Ingredients 14
Steps:
- Put the black-eyed peas in the slow cooker - no need to presoak.
- Peel and chop the tomatoes (or do what I did - use canned).
- Grind together the tomatoes, onion, ginger, garlic and chiles in a food processor (I used my stick blender and a deep-ish bowl). Add to slow cooker.
- Add the coriander, salt, turmeric, cumin and sugar to the slow cooker.
- Add the water and give it a stir. Cook on High for 7 hours. (Mine were done in about 5 hours). (See note about water. One reviewer reports using 6 cups and that that was enough.).
- Just before it's done, stir in the coconut milk and let it heat through, about 10 minutes.
- Garnish with cilantro. Serve with bread,naan, or rice, or on its own as a soup. (I strained off some of the liquid and served over rice).
- NOTE - I thought this was too much water. My peas cooked much more quickly than indicated, perhaps they were very fresh and just did not absorb as much water. When making again, I will reduce water and report back.
Nutrition Facts : Calories 190.5, Fat 6.7, SaturatedFat 5.5, Sodium 1012.6, Carbohydrate 25.5, Fiber 4.5, Sugar 4.2, Protein 9.4
MBAAZI WA NAZI (PIGEON PEAS IN COCONUT MILK)
Mbaazi wa Nazi (Pigeon Peas with Coconut) are the Swahili way to prepare this popular tropical pulse. The pigeon pea is evidently native to Africa or Asia. In Egypt, the cultivation of pigeon peas began before 2000 B.C. Today pigeon peas are widely cultivated in all tropical and semi-tropical regions the world over, and are especially popular in India and the Caribbean.
Provided by Elmotoo
Categories Coconut
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, combine pigeon peas and just enough water to cover. Bring to a boil, reduce heat, cover, and simmer until the peas begin to become tender and most of the water is absorbed.
- Stir in 1 1/2c coconut milk. Continue to simmer over low heat. Add more water as necessary to prevent the peas from becoming dry.
- While peas are simmering: Heat a few tablespoons of oil in a skillet. Add the curry powder to the oil and stir for a minute. Fry the onion and chile pepper until they are tender.
- Combine the peas and onion-chile mixture (add either one to the other). Continue to simmer until peas are tender enough to eat. Add the remaining coconut milk and simmer on the lowest possible heat for five to ten minutes, stirring occasionally.
- Serve "Swahili style" with Chapati (Basic Chapati Recipe #137408), rice, or "up-country style" with Ugali.
Nutrition Facts : Calories 931.3, Fat 25.9, SaturatedFat 23.3, Sodium 74, Carbohydrate 153.1, Fiber 18.1, Sugar 77.5, Protein 26.8
More about "swahili black eyed peas in coconut milk recipes"
BLACK-EYED PEAS IN COCONUT MILK - EATFRESH
From eatfresh.org
SWAHILI BLACK-EYED PEAS IN COCONUT MILK - PLAIN.RECIPES
From plain.recipes
BLACK-EYED PEAS WITH COCONUT MILK AND ETHIOPIAN SPICES
From bluecayenne.com
ETHIOPIAN BLACK-EYED PEAS WITH COCONUT MILK - GASTRONOTHERAPY
From gastronotherapy.com
BLACK-EYED PEAS, KENYAN STYLE - THE GLOBAL READER
From theglobalreader.com
BLACK-EYED PEAS IN COCONUT MILK | EATFRESH
BLACK-EYED PEAS WITH COCONUT MILK AND BERBERE - MARCUS …
From marcussamuelsson.com
BLACK-EYED PEAS WITH COCONUT MILK AND ETHIOPIAN SPICES - AOL
From aol.com
BHARAZI. BLACK EYED PEAS IN COCONUT MILK | SURREYFARMS. A SERENE …
From surreyfarms.net
BLACK-EYED PEAS WITH COCONUT MILK, CURRY LEAVES AND SPICES
From foodandspice.com
MAHARAGE YA NAZI/ KIDNEY BEANS IN COCONUT MILK - MAYURI'S JIKONI
From mayuris-jikoni.com
COCONUT MILK & GINGER BLACK EYED PEAS - ASHLEY PARDO
From ashleypardo.com
(VEGAN)BLACK EYE PEAS IN COCONUT MILK (CURRY) - YOUTUBE
From youtube.com
BLACK-EYED PEA - WIKIPEDIA
From en.wikipedia.org
JAMAICAN BLACK-EYED PEA CURRY - THE CURIOUS CHICKPEA
From thecuriouschickpea.com
BLACK-EYED PEAS IN COCONUT SAUCE - NATLICIOUS FOOD
From natliciousfood.com
KUNDE: HOW TO MAKE THIS MARVELLOUS MEAL OF BLACK-EYED PEAS AND …
From cbc.ca
TANZANIAN BLACK-EYED PEA & COCONUT SOUP WITH BANANAS
From dragonwagon.com
CARIBBEAN RICE AND BLACKEYE BEANS RECIPE FROM REAL FOODS
From realfoods.co.uk
STEWED BLACK-EYE PEAS - SIMPLY TRINI COOKING
From simplytrinicooking.org
COCONUT RICE AND BLACK EYED PEAS – MUSINGS&RANTS
From shazza91321.wordpress.com
BLACK EYED PEAS CURRY WITH COCONUT - SPICE UP THE CURRY
From spiceupthecurry.com
GREEN BANANA IN COCONUT MILK (SWAHILI STYLE) - FROMAROUND
From fromaround.com
COCONUT MBAAZI RECIPE // SWAHILI STYLE PIGEON PEAS (BARAZI OR …
From youtube.com
COCONUT BLACK EYED PEAS CURRY | LOBIA CURRY - RECIPEMAGIK
From recipemagik.com
HOW TO MAKE GUYANESE BLACK EYED PEAS STEW/ BLACK EYED PEAS
From youtube.com
BLACK EYED PEAS IN COCONUT CURRY – RUKU'S TALES AND TREATS
From ruku.kazia.com
VIETNAMESE STICKY RICE PUDDING WITH BLACK-EYED PEA
From scootersaigontour.com
CURRY COCONUT BLACK EYED PEAS – VEGAN CARIBBEAN KICKSTART
From vegancaribbeankickstart.com
BLACK-EYED PEAS WITH COCONUT MILK AND ETHIOPIAN SPICES
From foodandwine.com
BLACK EYED PEAS WITH COCONUT MILK IS DELICIOUS.
From canstockphoto.com
BLACK-EYED PEAS WITH COCONUT MILK RECIPE.(LOBIA RECIPE) - YOUTUBE
BLACK-EYED PEAS IN COCONUT MILK | EATFRESH | BLACK EYED PEAS, …
From pinterest.com
ETHIOPIAN BLACK-EYED PEAS WITH COCONUT MILK
From peasloveandjalapenos.com
#time-to-make #course #main-ingredient #cuisine #preparation #healthy #side-dishes #beans #african #dietary #low-sodium #low-in-something #4-hours-or-less
You'll also love