Akidi - Traditional Nigerian Black-Eyed Peas Stew

Ingredients

Black-eyed peas

2 cups, soaked overnight

Water

4 cups (or as needed)

Seasoning cubes

2

Salt

to taste

Smoked fish

1 cup, shredded

Stockfish

1 cup, soaked and shredded

Crayfish

2 tablespoons, ground

Ginger

1 tablespoon, grated

Garlic

2 cloves, minced

Scotch bonnet pepper

1, chopped (adjust to taste)

Red bell pepper

1, chopped

Onion

1 large, chopped

Palm oil

1/2 cup

Instructions

1. Rinse the soaked black-eyed peas under cold water and set aside.
2. In a large pot, heat the palm oil over medium heat until it shimmers.
3. Add the chopped onion, red bell pepper, and Scotch bonnet pepper. Sauté for about 5 minutes, or until the onions become translucent and fragrant.
4. Stir in the minced garlic, grated ginger, and ground crayfish. Cook for another 2 minutes, allowing the spices to release their flavors.
5. Incorporate the soaked stockfish and smoked fish, stirring to combine with the vegetable mixture.
6. Add the rinsed black-eyed peas and season with salt and seasoning cubes. Mix well to ensure the peas are coated with the spices.
7. Pour in the water, making sure the mixture is covered. Bring to a boil.
8. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45 minutes to 1 hour, or until the black-eyed peas are tender and the stew has thickened.
9. Taste and adjust seasoning if necessary. Serve hot as a main dish or with a side of steamed rice or fufu.