Coconut Black Eyed Pea Soup

The original roots of this soup are Tanzanian. It is a wonderful mix of coconut and curry flavors, sweet and salty.The traditional recipe for this soup calls for green pepper though I prefer red pepper both for the look and sweetness. I have always used canned organic unsweetened coconut milk (be sure not use coconut cream or sweetened coconut milk). True confession? I rarely buy fresh tomatoes out of season due to their lack of flavor. I do think the structure of a fresh tomato lends itself to this recipe better than home canned tomatoes however.

Course Soup

Cuisine African

Prep Time 10

Cook Time 20

Total Time 30

Servings -10 servings

Calories 312kcal

Author Toni Dash

Ingredients

3 tablespoons unsalted butter
½ cup yellow onions , chopped
½ cup green or red pepper , finely chopped
1 teaspoon curry powder
1 teaspoon salt
½ teaspoon pepper
1 cup fresh tomato , chopped into small pieces (approximately ½ inch)
2 ½ cups black eyed peas (canned, drained or dried, soaked and cooked until tender before adding)
2 cups unsweetened coconut milk
A large pinch of sugar
3 cups water
¾ cups rice , cooked
Optional garnish: Grated coconut and julienned red pepper

Instructions

In a large stock pot, melt the butter over medium heat.
Once melted add the onion, pepper, curry powder, salt and pepper. Sautee for 2-3 minutes until well combined and vegetables begin to soften.
Add chopped tomato. Continue to sauté for two more minutes.
Add black eyed peas, coconut milk, sugar and water. Stir to combine and bring to a low simmer. Simmer about 15 minutes.
Add rice and taste for additional seasoning. Note: I usually add a bit more salt and pepper at this point. Garnish if desired and serve!

Notes

I have not used the coconut milk one can find in the ‘dairy’ case now nor made my own; here is a link to make your own.

Nutrition