Namibian Black Eyed Peas
Experience the rich, comforting flavors of Namibian Black-Eyed Peas, a hearty, plant-based dish that combines tender legumes with a fragrant tomato and spice blend. This recipe showcases a medley of warming spices like cumin, coriander, and paprika, while the optional hint of chili or cayenne adds just the right amount of heat. Fresh aromatics like garlic, ginger, and onion elevate the earthy black-eyed peas, while a touch of leafy greens like spinach or kale adds vibrant color and nutrition. Garnished with fresh cilantro, this flavorful dish is perfect served on its own or paired with rice, bread, or your favorite side. Easy to prepare and simmered to perfection, this Namibian-inspired meal is a nutrient-packed, soul-warming treat ideal for weeknights or special occasions.
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Recipe Information
Ingredients
- 1 cup dried black-eyed peas
- 4 cups water
- 2 tablespoons cooking oil (sunflower or vegetable oil preferred)
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 2 medium tomatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon chili or cayenne pepper (optional for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup spinach or kale, chopped (optional)
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Rinse the dried black-eyed peas thoroughly under cool water. Soak them in fresh water for 4–6 hours or overnight. Drain and set aside.
In a large pot, bring 4 cups of water to a boil. Add the soaked, drained black-eyed peas and cook on medium heat until tender, about 30–40 minutes. Drain and set aside.
In the same pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ginger, and cook for another 1–2 minutes until fragrant.
Add the diced tomatoes and tomato paste to the pot, stirring well. Allow the mixture to simmer for 5 minutes until the tomatoes begin to break down.
Sprinkle in the paprika, ground cumin, ground coriander, chili or cayenne pepper (if using), salt, and black pepper. Stir to combine and let the spices cook for 1–2 minutes.
Add the cooked black-eyed peas to the pot and mix well to coat them in the spiced tomato mixture. Pour in 1 cup of water and bring the mixture to a gentle simmer. Cover and cook for 10–15 minutes, stirring occasionally.
If using spinach or kale, stir it in during the last 5 minutes of cooking, allowing it to wilt.
Taste and adjust seasoning as needed. Remove from heat and garnish with fresh cilantro.
Serve warm, either as a standalone dish or alongside rice, bread, or your favorite side.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2971 mg | 129% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 21.9 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2847 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
