Haitian Tchaka
Haitian Tchaka recipe is a culinary masterpiece that highlights the country's thriving agricultural sector and many cultural traditions.
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Servings: 8 People
Calories: 415 kcal
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Stirring spoon or spatula
Ingredients
- 1 lb black-eyed peas
- 1 lb pork shoulder or beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 scallions, chopped
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp ground cumin
- 2 tsp salt
- 1 tsp black pepper
- 1 hot pepper (habanero or scotch bonnet), optional
- 4 cups water
- 3 cups coconut milk
Instructions
- Rinse and soak the black-eyed peas in water overnight. Drain and rinse before cooking.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the pork or beef to the pot and brown on all sides.
- Add the onions, garlic, bell peppers, scallions, thyme, paprika, cumin, salt, and black pepper. Stir well to combine.
- Add the hot pepper, water, and coconut milk. Stir to combine.
- Add the black-eyed peas to the pot and stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 to 2 hours, or until the peas are tender and the meat is cooked through.
- Serve hot with rice or cornbread.
Notes
Tips and Tricks
Soak the black-eyed peas overnight to reduce cooking time and ensure even cooking. Cut the meat into bite-sized pieces for faster cooking and easier serving. Use a Dutch oven or heavy-bottomed pot to prevent burning and sticking. Add more water or broth as needed to prevent the mixture from drying out. Serve with rice or cornbread to soak up the flavorful sauce.Nutrition
Serving: 1g | Calories: 415kcal | Carbohydrates: 35g | Protein: 26g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 663mg | Potassium: 840mg | Fiber: 10g | Sugar: 5g
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