Swahili Black-Eyed Peas In Coconut Milk

1. 1

   Wash, soak and rinse the peas per package instructions.

2. 2

   In a large pot, combine peas and just enough water to cover. Bring to a boil. Reduce heat, cover and simmer until the peas begin to become tender and most of the water is absorbed.

3. 3

   Stir in 1/4 c coconut milk and 1/2 c water. Continue to simmer over low heat, adding additional water as needed to prevent the peas from becoming dry.

4. 4

   Meanwhile, heat oil in separate skillet, add curry powder and stir for a minute. Fry the onion and chile pepper until tender.

5. 5

   Add the onion and chile mixture to the peas and continue to simmer until peas are tender enough to eat.

6. 6

   Add the remaining coconut milk and water, cover and turn to simmer. Cook 5-10 minutes longer, stirring occassionaly. Season to taste, serve with rice or Chapati (unleavened bread).

* Per serving · 4 servings · Values may vary.