Stewed Black-eyed Peas with Palm Oil and Spinach
A hearty Cameroonian-inspired stew featuring creamy black-eyed peas simmered in fragrant spices and rich red palm oil, brightened with fresh spinach. This cameroonian-inspired vegetarian ready in about 75 minutes pairs red palm oil, large onion, chopped, tomato paste 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 dried (or 3 cups canned drained) black-eyed peas, dried or canned
- 3 tbsp red palm oil
- 1 large onion, chopped
- 2 tbsp tomato paste
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 1 pepper scotch bonnet pepper, whole
- 3 cups fresh spinach, chopped
- 4 cups water or vegetable broth
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: If using dried black-eyed peas, soak 2 cups overnight and rinse well. In a large pot, add soaked peas and 4 cups water or vegetable broth. Bring to a boil, reduce heat, and simmer for 45-50 minutes until tender; if using canned, rinse and skip this step.
- Step 2: In a separate large skillet, heat 3 tbsp red palm oil over medium heat. Add 1 large chopped onion, 3 minced garlic cloves, 1 tbsp grated ginger, and 1 whole scotch bonnet pepper. Sauté for 5 minutes until onions are translucent and fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 3 minutes to deepen flavor.
- Step 4: Add the cooked black-eyed peas to the skillet along with 1 1/2 tsp salt and 1/2 tsp black pepper. Mix well and simmer for 10 minutes to combine flavors.
- Step 5: Stir in 3 cups chopped fresh spinach and cook for another 5 minutes until spinach wilts and the stew is thick and vibrant.
Frequently asked questions
How long does Stewed Black-eyed Peas with Palm Oil and Spinach take to make?
Total time is about 75 minutes (15 min prep + 60 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 Stewed Black-eyed Peas with Palm Oil and Spinach?
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 red palm oil from drying out.
Can I substitute ingredients in Stewed Black-eyed Peas with Palm Oil and Spinach?
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 Stewed Black-eyed Peas with Palm Oil and Spinach 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 Stewed Black-eyed Peas with Palm Oil and Spinach 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.
