Black Eyed Peas & Rice. Old Years/New Years Eve, West African Tradition

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: water + coconut extract

Low-fat coconut milk reduces calories while maintaining flavor.

blackeye peas

🥗Healthier: canned black beans

💰Cheaper: dried black beans

Canned black beans save time, while dried beans are more economical.

Soak 1.25 cups of black-eyed peas in 2.5 cups of water overnight to reduce cooking time.

Toast 0.5 teaspoon coriander seeds and 0.5 teaspoon cumin in oil until fragrant.

Add 2 medium diced onions and sauté for about 1 minute.

Add 3 tablespoons minced ginger and 8 cloves minced garlic, sauté for about 30 seconds.

Add 1 cup of carrots and a pinch of salt, then stir.

Add 1 tablespoon paprika, 2 bay leaves, and 1 cinnamon stick, then mix well.

Add the soaked black-eyed peas and a few sprigs of fresh thyme, then toss everything together.

Pour in 3 cups of water, cover, and cook for 30 minutes until peas are tender.

After 30 minutes, check the peas for tenderness.

Add 2 cups of washed rice to the pot and mix well.

Stir in 0.25 cup of roku and 1 cup of coconut milk, then mix again.

Add 3-4 tablespoons of oil for sheen, and place 1 scotch bonnet pepper in the middle.

Cover and steam on low heat for about 10 minutes.

After 10 minutes, check the rice and give it a mix.

Taste for salt and add a pinch if needed, mixing well to season evenly.

Add fresh thyme as a final touch and remove the scotch bonnet pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens