Black Eye Peas with Berbere Spice
Cook/Dehydrate time
Total time
Author: Ama T. Opare
Recipe type: Main
Cuisine: African
Serves: 8-10 servings
- 1 lb dry black eye peas, rinsed
- 1 medium onion
- 2 stalks celery
- 3 cloves garlic
- 1-3 hot peppers
- 3-5 TBL paprika
- 1 tsp ground ginger
- 2 tsp ground cardamon
- 2 tsp ground coriander
- 2-3 tsp ground cumin
- 2 tsp ground fenugreek
- ½ tsp ground cloves
- 2 tsp dried thyme
- 1 tsp Chipotle pepper powder
- ½ - 1 tsp cayenne pepper
- 1 ½ tsp ground allspice
- 2 TBL salt
- 1 small can coconut milk (optional)
- Chop onion, pepper and garlic.
- Heat olive oil in pot.
- Add chopped vegetables
- Add spices
- Stir and sauté until onions become translucent
- Add peas
- Pour in 6 cups water
- Bring to boil.
- Reduce heat to low cover and let cook for 2 hours.
- Taste and add more berbere if desired.
- Add coconut milk and stir to mix
- Simmer until peas are tender
- Serve with rice or injera.
Recipe by Food For The Soul at https://foodforthesoul.me/black-eye-peas-with-berbere-spice/
3.2.2925