Main
Feijao nhemba (stewed black-eyed peas)
- Preparation time
- 1 h
- Servings
- serves 4
Ingredients
serves 4
- Black-eyed peas — to buy400 g
- Palm oil — to buy3 tbsp
- Onion — to buy1
- Tomato — to buy3
- Piri-piri chili — to buy1 tsp
- Salt — to buy1 tsp
Preparation
Soak the black-eyed peas overnight in plenty of water if using dried ones (skip this if using already-cooked beans).
Heat the palm oil in a pot, cook the sliced onion for 5 minutes until translucent.
Add the chopped tomato and piri-piri, cook for 8 minutes over medium heat until the sauce reduces and takes on the characteristic bright orange-red colour of palm oil.
Add the drained beans and cover with water, simmer covered for 30-35 minutes over low heat, until the beans are very tender and soft.
Adjust the salt at the end of cooking.
Serve hot, with plain rice or fried plantains.