Black-eyed peas from The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson

  • scallions
  • ground allspice
  • basil
  • ground cardamom
  • cilantro
  • ground cinnamon
  • coconut milk
  • fenugreek
  • garlic powder
  • fresh ginger
  • ground ginger
  • nutmeg
  • dried oregano
  • paprika
  • tomatoes
  • turmeric
  • ground cloves
  • onion powder
  • black-eyed peas
  • serrano chiles
  • Scotch bonnet chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jardimc on October 31, 2020

    Lots of layered flavors. Too much going on in this tasty dish for a side. More like a main course If served over white rice.

  • stockholm28 on November 19, 2014

    I really liked this. It had great depth of flavor. I made the spiced butter and berbere the night before and soaked the peas overnight. With the coconut milk and butter, it is pretty rich. He suggests you serve it as a side to grilled meat or fish, but I thought it worked well as a very hearty vegetarian main.

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