Plantain and Black-Eyed Pea Stew with Egusi

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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 recipe (vegetarian), ready in about 45 minutes, pairs 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 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. Step 3: Stir in 1/2 cup ground egusi and toast for 3 minutes, stirring constantly until fragrant and slightly thickened.
4. Step 4: Add 2 cups water or vegetable broth and bring to a simmer.
5. Step 5: Add 2 diced ripe plantains and 1 cup cooked black-eyed peas. Cover and cook for 15 minutes until plantains are tender.
6. 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.