Madagascan · beginner
Madagascan Coconut Black Eyed Pea Stew With Sweet Potatoes
A comforting Malagasy plant-based stew featuring tender black-eyed peas and sweet potato cubes simmered in a ginger and garlic infused coconut broth.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat the vegetable oil in a wide saucepan over medium heat.
- 02
Add the chopped yellow onion, minced ginger, and minced garlic, sautéing for 4 to 5 minutes until soft and fragrant.
- 03
Stir in the diced tomatoes and salt, cooking for 3 minutes until the tomatoes breakdown and release their liquid.
- 04
Add the cubed sweet potatoes, drained black-eyed peas, and full-fat coconut milk to the pot, stirring to combine.
- 05
Bring the mixture to a gentle boil, then lower the heat, cover with a lid, and simmer for 15 minutes until the sweet potatoes are fork-tender.
- 06
Uncover and simmer for an additional 3 minutes to thicken the broth slightly before ladling into bowls.
A LITTLE KITCHEN KNOW-HOW
Gentle Simmering
Cooking ingredients below boiling point in liquid to soften root vegetables while building a cohesive sauce.
Notes from the kitchen
- Cut sweet potatoes into uniform cubes to ensure even cooking throughout the stew.
- Full-fat coconut milk provides the traditional rich body expected in Malagasy coconut braises.
- Original home-cooking adaptation inspired by Madagascan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.