African Food and Art

This blog explores the wisdom of African proverbs, the depth of folklore, the beauty of art, the stories of history, and the flavors of timeless African food recipes.

Black-eyed pea leaves are safe to eat

The leaves of black-eyed peas are not only safe to consume, but they also possess a delicate and mild taste that is similar to spinach. You can indulge in these leaves without any worries and savor their delectable flavor, which can add a unique touch to your meals.

The leaves have a tender texture and a mild, slightly sweet flavor. The leaves are versatile and are used in a variety of dishes. They can be added to soups, stews, stir-fries, or sautéed as a side dish. The subtle and delicate taste of black-eyed pea leaves makes them a perfect match for many other flavors.

This quick and flavorful sautéed black-eyed pea leaves recipe is delicious and a nutritious addition to your meals. Black-eyed pea leaves are rich in iron, vitamin E, vitamin K, and lots of protein.

Black-Eyed Pea Leaves
Sauteed Black-Eyed Pea Leaves

Five-Minute Sauteed Black-Eyed Pea Leaves 

Ingredients

4 cups black-eyed pea leaves, washed and chopped

2 tablespoons vegetable oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ginger, grated

1 red chili pepper, finely chopped 

Salt and pepper to taste


Directions

Wash the black-eyed pea leaves thoroughly and chop them into bite-sized pieces. Discard any tough stems. Heat vegetable oil in a large skillet or wok over medium heat. Add finely chopped onions and sauté until they become translucent.

Stir in the minced garlic and grated ginger. Cook for about 1-2 minutes until the garlic becomes fragrant. Add finely chopped red chili pepper to the skillet. 

Add the chopped black-eyed pea leaves to the skillet. Stir well to coat the leaves with the aromatic mixture. Allow them to wilt and cook for 3-4 minutes. The leaves should become tender but still vibrant green. Season the sautéed leaves with salt and pepper to taste. Serve warm with rice or fufu.

Try another unique black-eyed peas recipe Black Eyed Pea Leaves Sweet Smoothie.

Yes, black-eyed pea leaves are safe to eat.

Week’s Best African Culture Posts

Kru Tribe Fine Boy Tradition

Image
Dream-nightmare story from the Kru people of Liberia: the newly chosen Fine Boy is temporarily celebrated with fanfare and pleasure. Kru Tribe Fine Boy Tradition Fascinating stories emerged during the Pepper Coast's glory days. Beginning in the 15th century, European traders established outposts along the Liberian coastline, drawn by its wealth of humans, spices, and other commodities.  Centuries later, in the 19th century, the American Colonization Society (ACS) founded settlements in Liberia and began journalling native stories.  Among these tales is a dream-nightmare story from the Kru people of Liberia, a story so intriguing it almost seems too good to be true because, in some ways, it is.   The Kru women periodically held elections to select a young, handsome man as their “Fine Boy.” The announcement of his selection was celebrated with a vibrant procession featuring music, singing, and dancing.  The newly chosen Fine Boy was placed at the front of the para...
Read the full post here

What is the difference between ugali and fufu

Image
How to make the popular African recipes Ugali and Fufu and what is the difference.  Ugali is a starch dish in Kenya and Tanzania made of fine cornmeal cooked in boiling water into a soft dough. Fufu is a thick, dough-like West African food made by boiling then pounding a starchy vegetable such as yam, plantain, or cassava or a mixture of starchy vegetables. The main difference between fufu and ugali is fufu is boiled first then pounded while ugali is simply boiled. Ugali recipe. Easy Ugali Recipe Prep time 5 minutes Cook time 30 minutes Total time 30 minutes Ingredients 4 cups finely ground cornmeal 8 cups water Directions Heat water to boiling in a saucepan. Slowly pour cornmeal into boiling water stirring continuously. Add more cornmeal if necessary until it is thick as soft bread dough. Serve immediately with vegetables, stew, or any dish you would use a spoon with to soak up the sauce, ugali is purposely bland tasting on its own. What is the difference between ugali ...
Read the full post here

Berbere Spice Popcorn Topping Recipe

Image
Berbere Spice North African Popcorn Topping Recipe The best African spice for fresh popped popcorn is Berbere, a flavorful and aromatic bold spice blend from North Africa you buy at the local supermarket or online. Berbere is known for its bold mix of spices, often including chili peppers, garlic, ginger, fenugreek, cardamom, coriander, cinnamon, and cloves.  Berbere brings a balance of heat, sweetness, and earthy depth to any dish including fresh popped popcorn. The spice mix symbolizes community and hospitality, often prepared at home with slight variations to suit family preferences. Its fiery yet balanced flavor profile mirrors the complex and vibrant food of North African culture . In cities across Africa, popcorn is a common street snack and is often sold in cinemas, at markets, and by roadside vendors.  Berbere Spice Popcorn Topping Recipe Ingredients ½ cup poped popcorn kernels  2 tablespoons unsalted butter 1 teaspoon Berbere spice blend   1 teaspoon salt ...
Read the full post here

Keto Moroccan Dinner Cooked Slowly

Image
Slow Cooked Moroccan Kefta Lamb Meatballs   Keto Tagine Morocco is at the geographic and cultural crossroads between Africa, Europe, and the Middle East.   In Morocco, the term tagine refers to a slow cooked stew as well as the pot the stew is made in. Kefta Tagine Kefta Tagine is a keto-friendly Moroccan lamb meatball food dish fitted for your low-carb lifestyle. The slow cooking of the meatballs allows the flavors to meld beautifully, creating a fragrant, hearty keto meal. The star of the Kefta Tagine dish is lamb, symbolizing the richness of Moroccan hospitality. Lamb meat has been a staple in North African cuisine for centuries, with lamb being central to celebrations and religious festivals.  Ground lamb meat is spiced and shaped into small balls, known as kefta, a preparation that dates back to ancient Berber traditions.  The kefta are seasoned with cumin, paprika, and coriander, spices that have shaped Morocco’s history in the global trading of spices whi...
Read the full post here