Bantu-Style Okra Stew with Black-eyed Peas

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A hearty West African-inspired stew featuring tender okra and black-eyed peas simmered with smoky peppers and onions. This West African-inspired slow-cooker recipe, ready in about 50 minutes, pairs okra, black-eyed peas, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, sliced into 1/4-inch rounds okra
• 1 can (15 oz), drained black-eyed peas
• 1 medium, finely chopped onion
• 1 medium, diced bell pepper
• 2 tbsp tomato paste
• 1.5 cups chicken broth
• 1 tsp smoked paprika
• 2, minced garlic cloves
• 1 tbsp coconut oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat coconut oil in a heavy pot over medium heat. Add chopped onion and bell pepper; cook for 5 minutes until softened.
2. Step 2: Stir in garlic and tomato paste; cook for 2 minutes until fragrant and deepened in color.
3. Step 3: Add okra, black-eyed peas, smoked paprika, salt, and black pepper. Stir to coat evenly.
4. Step 4: Pour in chicken broth, bring to a gentle simmer, then cover and cook for 25 minutes until okra is tender but not mushy.
5. Step 5: Uncover and simmer for an additional 5 minutes to thicken the sauce, stirring occasionally.