A mix of African and global ingredients bring big flavor to this creamy, spicy, hearty stew. Recipe below.
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. As we ate it the other night, we kept saying “this is so good” over and over.
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. According to the United Nations, “Black-eyed peas are part of the daily diet of millions of people in Africa.”
Berbere (pronounced bair-buh-RAY) is an Ethiopian spice blend used pretty much throughout the country. According to Spruce Eats, “key ingredients are usually red chili peppers, fenugreek, and ginger, with the addition of warm spices like coriander, cardamom, allspice, cumin, peppercorns, cloves, cinnamon, and some lesser-known indigenous spices.” It packs plenty of heat, but isn’t overpoweringly fiery—and it really delivers on big, layered, aromatic flavors.
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. Oh, and red onions are native to Romania, Italy and the United States (specifically Wethersfield, Connecticut).
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. His award-winning cooking honors all those aspects of his life.
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. Another thing we like is that they’re savory and delicious, especially in this stew.
Black-Eyed Peas with Coconut Milk and Berbere
Ingredients
- 2 cups dried black-eyed peas (12 ounces)
- kosher salt
- 4 tablespoons unsalted butter
- 1 large red onion, finely chopped
- 1-1/2 tablespoons peeled, minced fresh ginger
- 3 garlic cloves, minced
- 1 habanero chile, seeded and minced (see Kitchen Notes)
- 2 teaspoons berbere seasoning (see Kitchen Notes)
- 1 teaspoon ground turmeric
- 3 medium tomatoes, chopped (12 or 13 ounces total)
- 1 cup coconut milk (see Kitchen Notes)
- 1 cup chicken stock or low-sodium broth (see Kitchen Notes for vegetarian option)
- 1/3 cup chopped cilantro
- 2 scallions, thinly sliced
- cooked white rice for serving (optional)
Instructions
- Rinse the black-eyed peas in a colander under cold running water. In a large saucepan, combine the peas with 6 cups of water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes, stirring occasionally and adding extra water if needed. Add a generous pinch of salt and let stand for 5 minutes, then drain and set aside.
- Meanwhile, in another large saucepan or Dutch oven, melt the butter over medium heat. Add the onion, ginger, garlic and chile, and cook, stirring occasionally, about 10 minutes.
- Add the berbere and turmeric, and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the coconut milk and stock 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 sauce and cook over moderately low heat, stirring occasionally, about 10 minutes. Stir in the cilantro and scallions, and taste and adjust seasoning with salt, if needed (we found a little salt brought the flavor to life). Serve in soup bowls—you can serve over cooked white rice to feed more guests.