African Food

How to Prepare Moroccan Black-Eyed Peas (Cowpeas)

This delicious Moroccan-style recipe smells useful while cooking and tastes22 so delicious.


  • 1 ½ cups of dried Black-eyed Peas (cowpeas)
  • 1 chopped onion
  • 1 can (8 ounces) tomato sauce
  • ½ cups of olive oil
  • ¼ cup of chopped fresh cilantro
  • 3 cloves garlic, minced
  • 1 ½ teaspoon salt
  • 1 ½ teaspoon ground cumin
  • 1 ½ teaspoon sweet paprika
  • 1 teaspoon ground ginger
  • ¼ a teaspoon of cayenne pepper
  • 3 ½ or more cups of water if needed
  • Add everything.


  •  Step 1
Place the black-eyed peas in a large bowl and cover with a few inches of cold water; Leave to stand for 8 hours overnight. Drain and rinse the peas.
  •  Step 2
In a stockpot, combine peas, onions, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper; pour 3 1/2 cups of water over the pea mixture.
Bring the water to a boil, reduce the heat to low, cover the pot and simmer, stirring occasionally and adding more water if the sauce thickens too much until the peas soften about 1 1/2 hours.

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Popularly known as “phoenix” is a Metallurgical engineer in-view, foodie, and a serial sports lover. He publishes on African Native Dishes on 54history alongside supporting Manchester United. Asides writing, he enjoys playing PES and trusts us, he is a beast at that. Connect with Phoenix on his socials

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