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West African Split Pea Stew

July 16, 2016 By Elsie Kriz Filed Under: RECIPE, vegan, vegetarian

 

This African Split pea stew is guilt free, easy to make and loaded with just what your body needs. Even better for your next day lunch or next week too-lazy-to-make-dinner rescue meal.

African Split Pea Stew

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Sometimes weekly meal plans are made, sometimes I just go with the flow. As a rule, I stick to my groceries list, but now and again  I make a beeline for that one random item I haven’t played with for a little while. Today’s random not-on-the-list pick was split peas. I know! How could I desert this beauty for so long! Walking down the bean aisle for some black beans my eyes spotted these bright, green, long lost love and I couldn’t resist.

split peas

 

No soaking required? Count me in. Most grocery shopping days , we usually end up having a sandwich or  a simple salad.  Today I had a plan. A plan that involved peas, potatoes, kale a  boatload of West African flavors and some me time. I’m guilty of making my day off a full errand day, but today wasn’t going to be one of those. A quick meal idea definitely helps too.

Wanted to make this as simple as ABC…..yet build the flavors I wanted.

Easy West African split peas stew

This recipe calls for roasted peanuts. Peanuts in all its forms is a very essential pantry item with African cuisine. Raw, roasted, ground, you name it. With this recipe I pan roasted some raw peanuts. You can definitely buy some roasted peanuts (no salt added). Roasting it this way brings back some great childhood memories that I can’t help but hang on to.

Pan roasted peanuts

 

Say hello to this simple, after-groceries quick fix with some much needed west African vibe.

West African Split Pea Stew

  • Servings: serves 2
  • Time: 40 minutes
  • Difficulty: easy
  • Print
Ingredients
  • 1 cup split peas
  • 1 cup diced tomatoesWest African Peas Soup.
  • 1 cup red skin potatoes (peeled and diced into 1/2 inch cubes)
  • 1 and 1/2 cup packed chopped kale
  • 5 cups of water
  • 1 medium red or yellow onions sliced ( about 1 cup)
  • 1/4 cup chopped green onions
  • 2 Tbsp. ground roasted peanut powder.
  • 1 Tbsp. crushed garlic
  • 1 teaspoon crushed ginger
  • 1 teaspoon white pepper
  • 2 Tbsp. peanut oil (or vegetable /olive oil)
  • salt to taste

 

Directions
  1. To a large skillet, add sliced onions and 1/3 cup of water. Bring to boil and cook until water almost completely evaporated. Add diced tomatoes and peanut oil, then sauté for about 2-3 minutes.
  2. Add  crushed garlic, ginger and cook for another minute or so then stir  in peas, 3 cups of water , 1 teaspoon of salt, bring to a quick boil.
  3.  Reduce heat, cover  and simmer on medium for about 15 minutes.
  4. After, add in potatoes, kale, ground peanuts, black pepper, 2 cups of water and cook for another 10-15 minutes or until vegetables are tender. Add chopped green onions, Season to taste with salt.
  5. Serve as it or with some baked bread.

Related

Previous Post: « Cameroon Poulet DG
Next Post: Zesty East African Chickpea stew »

Reader Interactions

Comments

  1. ginasjoys says

    July 16, 2016 at 10:17 am

    Great post and pics. Can’t wait to try this.

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I'm Elsie; FOOD/PRODUCT PHOTOGRAPHER and RECIPE CREATOR based in Spring Hill, Tennessee They say cooking is a cultural expression of one's self and I couldn't agree more. Stick around, grab a seat at the table and share in our love for good food that nourishes your soul
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