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.

Quick Info

⏱️ 22 min • 🍽️ 2 servings • ⭐ 78%

Nutrition

411 cal • 10g protein • 54g carbs • 22g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Easy] • [Under 30 Minutes] • [Dinner]

Ingredients

• 1 tablespoon palm oil
• ½ medium white onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons ginger purée
• 2 Roma tomatoes, seeded and chopped
• ½ cup pre-cooked sliced frozen okra
• ½ sweet (yellow with brown spots) plantain, cubed
• 1½ cups cooked and drained black-eyed peas
• 1 tablespoon Afcave Diaspora Chili Blend
• 1 cup full-fat canned coconut milk
• Salt, to taste
• Cooked rice, for serving
• ¼-½ cup chopped fresh cilantro, for garnish

Instructions Preview

1. In a large pan, warm the palm oil over med…
2. Add the okra, plantain, and black-eyed pea…
3. Add the coconut milk and bring to a simmer…

…and 3 more steps

---

Recipe by: CC Pean • From: Tasty