Name: Succotash de GuinÃ©e
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Equatorial Guinea, Central Africa
Ingredients: 300 g black-eyed peas, soaked overnight and drained; 2 cups corn kernels, fresh or frozen; 3 medium tomatoes, chopped; 1 large onion, diced; 2 tbsp palm oil; 2 cloves garlic, minced; 1 whole scotch bonnet pepper, minced; 2 cups water

Succotash de GuinÃ©e

A hearty stew of black-eyed peas, corn, and vegetables cooked in a rich tomato and palm oil base. A nutritious and colourful Equatorial Guinean staple.

Country

Equatorial Guinea

Region

Central Africa

Time

60 min

Serves

Level

easy

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This succotash reflects the agricultural roots of Equatorial Guinea, where black-eyed peas and corn are staple crops. Unlike its American namesake, the Equatorial Guinean version is enriched with palm oil and spiced with local peppers. It is a daily staple that provides complete protein from the combination of legumes and corn.

What the dish tastes like

A hearty stew of black-eyed peas, corn, and vegetables cooked in a rich tomato and palm oil base. A nutritious and colourful Equatorial Guinean staple.

When to cook it

Best for Everyday meals, communal dining, with a easy cooking level and about 60 minutes total.

What to serve alongside it

Fried plantains, rice, or grilled fish

Follow the collection route

Vegetarian Africa is the main AfroKitchen collection route tied to this dish right now. Vegetarian Africa

Cook the black-eyed peas

Place the soaked and drained black-eyed peas in a pot with fresh water. Bring to a boil and cook for 25 minutes until tender but not mushy. Drain and set aside.

Do not add salt while boiling â€” it toughens the skins.

Cook peas 25:00

Heat palm oil in a large pot. SautÃ© the onion until soft and golden. Add garlic and scotch bonnet, cooking for 1 minute. Add the chopped tomatoes and cook until they break down.

Cook base 08:00

Combine and simmer

Add the cooked black-eyed peas, corn kernels, and 2 cups of water to the pot. Stir well and bring to a simmer. Cook for 15 minutes until the corn is tender and the flavours have melded.

Simmer stew 15:00

Season and serve

Season with salt and pepper to taste. The stew should be thick and hearty. Serve hot with fried plantains or rice.

This dish tastes even better the next day after the flavours have developed.

Succotash de GuinÃ©e

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Step-by-step instructions

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