Spiced Yam and Black-Eyed Pea Stew with Scotch Bonnet
A vibrant, protein-packed stew simmered with earthy yams and tender black-eyed peas, brightened by fiery Scotch Bonnet peppers. This west african-inspired soups ready in about 50 minutes pairs cubed yams, (15 oz), drained canned black-eyed peas, finely chopped Scotch Bonnet peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 cups cubed yams
- 1 can (15 oz), drained canned black-eyed peas
- 1 finely chopped Scotch Bonnet peppers
- 1 medium, diced onion
- 3 cloves, minced garlic
- 2 cups chicken broth
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Sauté 1 diced onion and 3 minced garlic cloves in 1 tbsp oil over medium heat for 5 minutes until golden and translucent.
- Step 2: Add 1 finely chopped Scotch Bonnet pepper and cook 1 minute until fragrant, then stir in 1 tsp paprika and 1/2 tsp cumin until well combined.
- Step 3: Add 2 cups cubed yams, 1 can drained black-eyed peas, and 2 cups chicken broth, stirring to coat. Bring to a gentle simmer, cover, and cook for 25 minutes until yams are tender.
- Step 4: Season with 1/2 tsp salt, remove from heat, and stir in 2 tbsp chopped cilantro until evenly distributed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Yam and Black-Eyed Pea Stew with Scotch Bonnet take to make?
Total time is about 50 minutes (20 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 Spiced Yam and Black-Eyed Pea Stew with Scotch Bonnet?
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 cubed yams from drying out.
Can I substitute ingredients in Spiced Yam and Black-Eyed Pea Stew with Scotch Bonnet?
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 Spiced Yam and Black-Eyed Pea Stew with Scotch Bonnet 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.
What goes well with Spiced Yam and Black-Eyed Pea Stew with Scotch Bonnet?
West African soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Simple and delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
