This Ghanaian cuisine is known in Ghana as “kokoo ne beans.” It’s a flavorful black-eyed pea and tomato dish that’s nourishing to the soul.
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- 2- 14.5 ounce canned or ½ pound bag of dry black eyed peas*
- ¼ cup red palm oil (preferred) or grapeseed oil
- 1 medium red onion (diced)
- ½ tablespoon fresh garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 2 tomatoes (diced)
- 1 tablespoon tomato paste
- 1 Scotch bonnet or habanero chile, minced or 1 teaspoon red pepper flakes (optional)
- ½ tablespoon smoked paprika
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1-2 cups vegetable stock or water
- 1 tablespoon vegetable bouillon/stock powder
- 2 green onions (chopped)
- salt and pepper as needed
- If using dry beans, sort the beans and discard stones and debris. Put the beans in a colander and rinse them under cool running water. Drain.
- Transfer to a large pan and cover with about 3 inches of water. Bring water to a boil over high heat then cook the beans for 1 minute.
- Cover with lid and soak beans in the water for 1 hour.
- Drain the soaked beans, rinse, and place the beans in a large pot. Cook the beans for about 1 hour or until tender
- Drain the cooked beans and set aside. If using canned beans, rinse, drain and set aside.
- In a medium stock pan, heat palm oil over medium heat. Add the onions and saute onions until translucent.
- Add the tomatoes, ginger, garlic, chiles (optional), paprikas, curry and veggie bouillon powder/cubes. Stir until well combined for about 1 minute.
- Add beans, green onions, and the veggie stock (or water). Let simmer for 20 minutes
- Taste and adjust seasoning to taste. Add extra water as needed for desired texture.
YouTube Video Link: https://www.youtube.com/watch?v=V6YmnGH2Alk