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Author Notes: 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
- 2 can black eyed peas
- 1 can of coconut milk
- 1 small onion finely chopped
- 1 small diced tomato
- 1 clove minced garlic
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon tumeric
- 2 tablespoons vegetable oil.
- salt to taste
- chopped cilantro for garnish
- 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.
- Garnish with cilantro and lemon juice.
- Have a beautiful new year :)
- This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You
- This recipe was entered in the contest for Your Best Recipe for Beans