Black eyed pea stew recipe (egwein)

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Cuisine: Ethiopian

Ingredients

2 cups black-eyed peas
1 generous splash of palm oil
1 tbspn okogolo (like a kidney bean in shape, roasted and pounded before use)
Habanero chilli

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Preparation

Wash and sort the black-eyed peas then boil till soft (about one hour).

Stir in palm oil and spice with tart, lemony okagaloo (another uniquely African spice), a stock cube and a touch of habanero chilli.

Simmer for another 30 minutes to consolidate the flavours.

If you enjoyed this Black eyed pea stew recipe (egwein) then browse more Ethiopian recipes, stew recipes and our most popular hainanese chicken rice recipe.

Ethiopian Restaurants

Displaying 10 of 19 Ethiopian Restaurants.

	Restaurant	Book Online	Suburb
1.	De Bortoli Winery and Restaurant		Dixons Creek
2.	Cafe Lalibela		Footscray
3.	Fekerte's Ethiopian Cuisine		Dickson
4.	Ethiopia Down Under		Pearce
5.	Awash		Footscray
6.	The Horn		Collingwood
7.	The Abyssinian Restaurant		Kensington
8.	Harambe		Footscray
9.	Made In Africa Ethiopian Restaurant		Moorooka
10.	Abesha		Footscray

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Long grain rice has a long, slender kernel and cooked grains are separate, light and fluffy. Medium grain rice has a shorter, wider kernel than long grain rice. Cooked grains are more moist and tender, and have tend to cling together more than long grain. Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.

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Sucuk

A spicy sausage sometimes used to fill pide bread.

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