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

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

  • Dannausc on January 09, 2022

    Fairly easy. I used a habanero instead of a scotch bonnet, because that’s all they had at the store. I used bean broth in place of the chicken stock. I served it with tilapia. Really good and tasty. Made for New Year’s Day. Great dish to start off the new year!

  • 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. P. 172

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.