Hearty African Beans Porridge

• •2 cans Black-eyed peas (15oz each, rinsed and drained)
• •1 piece Red onion (medium, finely chopped)
• •1 piece Red bell pepper (seeded and diced)
• •0.5 piece Scotch bonnet pepper (or to taste, finely minced (remove seeds for less heat))
• •2 cloves Garlic (minced)
• •1 tbsp Ginger (freshly grated)
• •1 can Crushed tomatoes (14.5oz)
• •2 cups Vegetable broth
• •3 tbsp Palm oil
• •1 tsp Smoked paprika
• •0.5 tsp Curry powder
• •0.5 tsp Dried thyme
• •to taste Salt
• •to taste Black pepper
• •2 tbsp Fresh parsley or cilantro (chopped, for garnish (optional))

Instructions

1. 1

   Heat the palm oil in a large pot or Dutch oven over medium heat. Add the chopped red onion, red bell pepper, and minced scotch bonnet pepper. Sauté for 5-7 minutes until softened and fragrant.

2. 2

   Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until aromatic, being careful not to burn the garlic.

3. 3

   Stir in the smoked paprika, curry powder, and dried thyme. Cook for 1 minute, allowing the spices to toast and become fragrant.

4. 4

   Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer, then add the rinsed and drained black-eyed peas.

5. 5

   Season with salt and black pepper to taste. Reduce the heat to low, cover the pot, and let the porridge simmer for 15-20 minutes, stirring occasionally, until the beans are tender and the sauce has thickened to your desired consistency.

6. 6

   Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley or cilantro, if using, and serve hot.

Chef's Tips

• 💡For a richer flavor, you can add a smoked fish or a small amount of beef/chicken stock instead of vegetable broth.
• 💡If you prefer a thicker porridge, mash a portion of the beans against the side of the pot with a spoon or potato masher before serving.
• 💡Beans porridge is excellent with a side of fried plantains, boiled yam, or rice.