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Black eyed pea stew recipe (egwein)
- 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
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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