Haricots Mauritaniens Sautés
The Quirky Foodster Team
Ingredients
Method
- Heat the oil in a frying pan and sauté the onion and garlic until softened.
- Add the chopped tomatoes, cumin and paprika, cooking for 5 minutes until the tomatoes break down.
- Add the cooked black-eyed peas, stirring to combine.
- Cook over medium heat for 8–10 minutes, stirring occasionally, until heated through and the flavours meld.
- Season with salt and pepper and serve warm.
Introduction: Sautéed black-eyed peas cooked with onion, tomato and warming Saharan spices, a hearty and affordable side dish.
Cultural Background: Black-eyed peas are a widely available and affordable legume across Mauritania, and this simple sautéed preparation, seasoned with the cumin and paprika common in Moorish cooking, turns them into a satisfying side for rice or bread-based meals.
Tips: If using dried black-eyed peas, soak overnight and boil until tender before starting this recipe. Mash a few of the peas lightly while cooking for a slightly thicker, creamier texture.
Variations: Add small pieces of dried meat for extra depth. Stir in chopped fresh coriander just before serving.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a pan over medium heat with a splash of water, stirring, until warmed through.
Nutrition: Per serving (approx.): 200 kcal, 9 g protein, 8 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: Only mildly, from the paprika and cumin; chilli can be added for extra heat.
- Cooked black-eyed peas — 2 cups (about 350 g / 12 oz, from dried or canned)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Garlic, minced — 1 clove
- Ground cumin — 1 tsp
- Paprika — 1/2 tsp
- Oil — 2 tbsp
- Salt and pepper — to taste
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