Spiced Yam and Black-Eyed Pea Stew with Scotch Bonnet

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A vibrant, protein-packed stew simmered with earthy yams and tender black-eyed peas, brightened by fiery Scotch Bonnet peppers. This West African-inspired soup recipe, ready in about 50 minutes, pairs yams, canned black-eyed peas, 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

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

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Season with 1/2 tsp salt, remove from heat, and stir in 2 tbsp chopped cilantro until evenly distributed.