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-

Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. Add cooked black eyed peas and salt; simmer an additional 15-20 minutes until liquid is absorbed.
4. 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.

---