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Nigerian Black Eyed Pea Porridge

The definition of complete comfort and can be paired with toasty bread.


4 cups Black eyed peas

¼ cup palm oil

4 Roma tomatoes

4 scotch bonnet peppers

1 Large red onion

1 Large bell pepper

5 tbsp Ground dried shrimp (aka cray fish) optional

3 tsp Shrimp bullion can be substituted with vegetable bullion

Salt to taste


Rinse the beans and place in a deep pot with 7 cups of water.

Boil the beans on medium heat until it becomes soft, it could take about 40 mins.

If you are using black eyed peas, it might take a little longer.

While the beans are boiling, blend the tomatoes, peppers, and onions and set aside.

Once the beans are softened from boiling (do not drain the water), turn the heat down to low, the pour in the blended tomatoes into pot.

Allow the beans to cook for an additional 10 minutes with the tomatoes, then add in the crayfish, bullion and palm oil.

Stir, and cook for another 10 minutes.

Season the beans with salt to your taste.

Turn off the heat, and allow to sit for 5 minutes before serving.

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