Black-Eyed Pea and Tomato Stew (Ewa Riro)

Ingredients

• •2 cans (19 oz / 540 ml each) canned black-eyed peas, drained and rinsed
• •1 cup crushed canned tomatoes
• •1 large red bell pepper
• •1 medium yellow onion
• •½ habanero or scotch bonnet pepper
• •3 tbsp palm oil or vegetable oil
• •3 garlic cloves
• •2 tbsp tomato paste
• •½ cup vegetable broth
• •1 tsp vegetable bouillon powder
• •½ tsp smoked paprika
• •½ tsp dried thyme
• •1 tsp salt
• •2 stalks green onions, sliced, to garnish

Directions

1. 1Blend red bell pepper, habanero, and half the onion with ¼ cup water until smooth.
2. 2Dice the remaining onion and mince the garlic.
3. 3Heat oil in a pot over medium heat; sauté diced onion for 3 minutes, then add garlic and cook 1 minute.
4. 4Stir in tomato paste and cook 2 minutes until it darkens slightly.
5. 5Pour in the blended pepper mixture and crushed tomatoes; cook 10 minutes stirring occasionally until the sauce thickens and the oil rises.
6. 6Add black-eyed peas, broth, bouillon, smoked paprika, thyme, and salt; stir gently to combine.
7. 7Simmer uncovered for 10 minutes until the beans are saucy and flavourful; mash a few beans against the pot to thicken.
8. 8Taste for salt, garnish with green onions, and serve with fried plantain, bread, or rice.

💡 Canned black-eyed peas make this a true weeknight dish. To cook from dried, soak overnight and boil 45–60 minutes until tender before starting step 4. Palm oil adds authentic colour and flavour — look for it at African or Caribbean grocery stores in most Canadian cities, but vegetable oil works well too.

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