Feijoada Recipe – Spicy Goan Black Eyed Peas Stew

Ingredients

• 1/2 cup Black Eyed Beans (Lobia) soaked for 4-6 hours or overnight
• 2 Onions sliced thinly
• 5 cloves Garlic minced
• 1 inch Ginger minced
• 2 Tomatoes blended to puree
• 200 ml Coconut milk
• 1/4 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Red Chilli powder
• 1/2 teaspoon Coriander Powder (Dhania)
• 1/2 teaspoon Cumin powder (Jeera)
• Salt
• 1/2 tablespoon Jaggery grated
• 1 teaspoon Tamarind Paste
• 1 teaspoon Lemon juice

Steps

1. To begin making the Feijoada, drain the soaked black-eyed peas and wash thoroughly. Then immerse in sufficient water and pressure cook the beans until soft and tender.
2. To puree the tomatoes, simply chop them into large chunks and run them in your blender (without adding water) till they are pureed.
3. In a rotis, warm some oil, let it sizzle and add in the sliced onions. Saute them till they are delicately golden. Add the minced ginger and garlic and continue to sauté for 4-5 minutes.
4. Next, add the red chilli powder, turmeric, coriander powder and cumin powders and sauté.
5. Pour in the tomato puree and toss the mixture together till the masalas are well cooked and oil begins to release.
6. Next tip in the the cooked black-eyed beans and toss for a minute. Add salt and pour in the coconut milk, topped by a little water to bring it to the consistency you desire.
7. Add in the grated jaggery, tamarind paste and stir well. Simmer the Feijoada stew for another 5-6 minutes, taking care not to allow it to boil vigorously.
8. Top it up with lemon juice and chopped coriander and serve hot.
9. Serve the Feijoada (Spicy Goan Black-eyed Peas Stew) along with rotisor rice or even a slice of bread. Combine it with a hearty salad and make it as a whole meal in itself.