Cookbook:Chicken and Black-eyed Pea Stew

Chicken and Black-eyed Pea Stew
CategoryStew recipes

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This dish is a spicy chicken black-eyed pea stew or curry. It is a meal on its own.




  1. If using dry black-eyed peas, wash them, then cook for 20 minutes or until al dente. When done, drain.
  2. Meanwhile, sauté onions, carrots, and celery in oil for 5 minutes.
  3. Add garlic, ginger, salt, and pepper, and sauté for 2 more minutes.
  4. Stir rice into vegetable mix.
  5. Add stock and tomatoes, then bring to a boil.
  6. Add the cooked black-eyed peas.
  7. Add meat, cook a further 5 minutes, turn heat to low, and let simmer for 30–40 minutes. The stew is ready when the rice is soft.
  8. Add chili peppers and curry-lemon paste, then cook for 10 more minutes. Serve hot.

Notes, tips, and variations

  • This dish works well as a vegetarian dish. Just omit the chicken, and increase the amount of black-eye peas by 50%.