Feijão Nhemba
The Quirky Foodster Team
Ingredients
- Cooked black-eyed peas — 2 cups (about 350 g / 12 oz, from dried or canned)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Coconut milk — 1 cup (240 ml / 8 fl oz)
- Oil — 2 tbsp
- Salt and pepper — to taste
- Chopped coriander, to garnish
Method
- Heat the oil in a frying pan and sauté the onion until softened.
- Add the chopped tomatoes and cook for 6–8 minutes until they break down.
- Add the cooked black-eyed peas and coconut milk, stirring to combine.
- Simmer for 10–12 minutes, stirring occasionally, until heated through and the sauce has thickened slightly.
- Season with salt and pepper, and garnish with chopped coriander before serving.
Introduction: Black-eyed peas simmered with onion, tomato and coconut milk, a hearty, protein-rich side dish found across Mozambican tables.
Cultural Background: Black-eyed peas (nhemba) are a widely grown, affordable legume in Mozambique, and this coconut-enriched preparation turns them into a satisfying side that pairs well with xima and grilled meats.
Tips: If using dried black-eyed peas, soak overnight and boil until tender before starting this recipe. Simmer gently once the coconut milk is added, to avoid it splitting.
Variations: Add a chopped chilli for heat. Stir in a handful of chopped greens for extra nutrition.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently in a pan over medium heat with a splash of water, stirring, until warmed through.
Nutrition: Per serving (approx.): 220 kcal, 9 g protein, 12 g fat, 22 g carbohydrate.
FAQs:
Q: Can I use canned black-eyed peas?
A: Yes, drain and rinse them well before adding to the pan.
Q: Is this dish spicy?
A: Not by default, though chilli can be added to taste.
- Cooked black-eyed peas — 2 cups (about 350 g / 12 oz, from dried or canned)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Coconut milk — 1 cup (240 ml / 8 fl oz)
- Oil — 2 tbsp
- Salt and pepper — to taste
- Chopped coriander, to garnish
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