Black-Eyed Peas with Coconut Milk and Ethiopian Spices

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Our previous recipe took a well-trod path to my family’s heart: tomatoes and sausage.

This recipe, however, took more risks. My husband John had to track down Ethiopian berbere seasoning at the local specialty food store. Totally worth it though, it was amazing.

I used a full can of coconut milk and cut the chicken stock by a bit to compensate. Otherwise made it just as is, though simmered for a bit longer once I added the beans to soften them a bit more. It was pretty liquidy so served it with some rice.

Delicious, will definitely make this again.

Published by Heather Piwowar

Cofounder of @our_research, the nonprofit behind Unsub, Unpaywall, and other tools to power open science. she/her. Adore cookies+cycling+reading+my fam.

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