Ghanaian Black Eye Pea Curry is one of the most tasty ways of preparing a bowl of beans I’ve ever had. You can control the level of hot & spicy by the kind of hot pepper you use (or don’t). I put Scotch Bonnet in this recipe, because that’s how my wife prepared it for me. But you can use jalapeno, serrano, Thai Birds-Eye, whatever you like. Also remember it is the seeds that are the hottest part of a hot chili pepper, so leaving them in or out is another way of adjusting to your tastes.
Ghanaian Black Eye Pea Curry Recipe-
- 1 maggi cube (an essential ingredient for true authentic Ghanaian flavor)
- 1 cup dried black eyed peas, soaked overnight
- 2 tbsp. olive oil
- 1 red onion, chopped
- 2 tomatoes, chopped
- 1 Scotch Bonnet hot pepper, seeds removed, minced (Note: if you want really hot & spicy beans, leave the seeds in)
- 2 garlic cloves, minced
- One 1″ piece fresh ginger root, peeled and minced
- 2 tsp. dark chili powder
- 1 cup unsweetened coconut milk
- 1 tsp. freshly ground turmeric root
- 1 cup vegetable or chicken broth (Note: I’ve tried this with ginger-infused broth, and it is great!)
- 1 tsp. salt
- minced fresh cilantro and scallions, for garnish
- Place soaked beans and 4 cups of water in a saucepan and bring to a boil; reduce heat to a simmer and cook, uncovered, until tender, about 45 minutes to 1 hour.
- Heat oil in a large saucepan. Add onions, tomatoes and chili pepper. Sauté until onion is translucent, about 3-4 minutes. Add garlic, ginger, chili powder, coconut milk, turmeric, maggi cube, and broth. Simmer, uncovered, until sauce thickens, about 15-20 minutes. If sauce becomes too thick, thin with some more broth or water.
- Add cooked black eyed peas and salt; simmer an additional 15-20 minutes until liquid is absorbed.
- Serve with your Ghanaian Black Eye Pea Curry garnished with fresh minced cilantro and scallion, if desired, and as always with any Ghanaian meal, serve some banku, kenkey, or fufu.