Plantain and Black-Eyed Pea Stew with Egusi
A hearty vegetable stew combining ripe plantains, black-eyed peas, and ground melon seeds (egusi) to create a creamy, nutty, and satisfying Cameroonian-inspired dish. This african-inspired vegan (vegetarian) ready in about 45 minutes pairs medium ripe plantains, peeled and diced, black-eyed peas, cooked, egusi (ground melon seeds) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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
- 2 medium ripe plantains, peeled and diced
- 1 cup black-eyed peas, cooked
- 1/2 cup egusi (ground melon seeds)
- 2 medium tomatoes, diced
- 1 large onion, chopped
- 3 cloves garlic cloves, minced
- 3 tbsp palm oil
- 2 cups water or vegetable broth
- 1 small scotch bonnet pepper, minced
- 1 tsp salt
- 2 cups spinach leaves, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tablespoons palm oil in a large pot over medium heat. Add 1 large chopped onion and 3 minced garlic cloves, sautéing for 4 minutes until translucent and fragrant.
- Step 2: Add 2 diced medium tomatoes and 1 small minced scotch bonnet pepper. Cook for 5 minutes until the tomatoes soften and release their juices.
- Step 3: Stir in 1/2 cup ground egusi and toast for 3 minutes, stirring constantly until fragrant and slightly thickened.
- Step 4: Add 2 cups water or vegetable broth and bring to a simmer.
- Step 5: Add 2 diced ripe plantains and 1 cup cooked black-eyed peas. Cover and cook for 15 minutes until plantains are tender.
- Step 6: Stir in 2 cups chopped spinach leaves and 1 teaspoon salt, cooking for 5 more minutes until greens are wilted and stew is creamy. Serve hot with steamed rice or fufu.
Frequently asked questions
How long does Plantain and Black-Eyed Pea Stew with Egusi take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Plantain and Black-Eyed Pea Stew with Egusi?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black-eyed peas, cooked from drying out.
Can I substitute ingredients in Plantain and Black-Eyed Pea Stew with Egusi?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Plantain and Black-Eyed Pea Stew with Egusi for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Plantain and Black-Eyed Pea Stew with Egusi vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
