Diaspora Chili-Spiced Black-Eyed Peas As Made By CC Pean

This dish is my love letter to Africa. The combination of black-eyed peas (commonly known as congo peas on the continent), sweet plantain, okra, coconut milk, palm oil, and peppery spices create a soul-satisfying link to the motherland.

Instructions

1. 1

   In a large pan, warm the palm oil over medium-high heat. Add the onion, garlic, and ginger and sauté, stirring occasionally, until the onion is translucent and the garlic and ginger are fragrant, about 5 minutes. Add the tomatoes and cook for 3–5 minutes, until they begin to soften and release their juices.

2. 2

   Add the okra, plantain, and black-eyed peas. Cook for 1–2 minutes, until warmed through and the okra is bright green. Add the Afcave Diaspora Chili Blend and stir to coat the vegetables.

3. 3

   Add the coconut milk and bring to a simmer, about 5 minutes. Cover and simmer for 8–10 minutes until everything is warmed through and the flavors meld. Season salt to taste.

4. 4

   Serve the black-eyed peas hot over rice and garnish with cilantro.

5. 5

   Enjoy!

6. 6

   RECIPE BY: CC Pean

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