Haitian Tchaka
415kcal
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
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Stirring spoon or spatula
Method
- 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.
Nutrition
Serving1gCalories415kcalCarbohydrates35gProtein26gFat19gSaturated Fat11gCholesterol53mgSodium663mgPotassium840mgFiber10gSugar5g