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African   -   Cowpea Stew (Ghana)   adapted from The World in Your Kitchen by Troth Wells

  • 1 Cup Blackeyed Peas -- cooked
  • 1 Medium Onion -- sliced
  • 2 Large Tomatoes -- finely chopped
  • 1/2 Tablespoon Chili Powder
  • 2 Tablespoons Red Palm Oil -- or olive
  • Salt And Pepper -- to taste
Directions Mash the peas and set aside. Heat oil in pan and cook onion and tomatoes until soft. Add all ingredients including the beans. Simmer for 10 minutes and serve with rice or flat bread.
Serves 4
Time to Make 0:00

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