This is one of those dishes that is particular to Indians who live in Nairobi. My mom made this with fish or chicken while growing up but when me and my sis became veggie she switched to the black eyed pea version ... which is equally good! Traditionally this is served with a fried coconut bread called Mandazi (recipe coming soon) but I keep it simple and just eat this with rice. Have it on new years to bring you good luck ... black eyed peas are thought to bring prosperity :D —amreen
can black eyed peas
can of coconut milk
small onion finely chopped
small diced tomato
clove minced garlic
salt to taste
chopped cilantro for garnish
In This Recipe
In a large pot heat the oil on medium.
Saute the onions until they are transluscent ... about 3 minutes.
Add the tomatoes and saute for another 2 minutes.
Add the garlic and saute for another minute or two.
Add the black eyed peas, coconut milk, cumin, chili and tumeric along with salt to taste. Reduce the heat cover and simmer on low for 15 minutes.
I am one of the rare northern Cali girls who hearts LA. My family hails from India via Kenya and being a good little south asian i spent many of my young years in the kitchen. Surrounded by good food from birth (thanks mom!) i have always loved cooking, eating and learning about food. In recent years i have developed an interest in the history of food and its cultural connection particularly in how imperialism and colonization has had an influence on cuisines of the world. This blog is my way of exploring the amazing web of nourishment that sustains us.