Spicy Goan Feijoada: Black Eyed Peas Stew with Coconut and Tamarind

Feijoada Recipe – Spicy Goan Black Eyed Peas Stew

Feijoada, a comforting stew of Portuguese origin, has found a beloved place in Goan cuisine, where it’s enjoyed as a nourishing, flavorful meal. Traditionally made with meat and beans, Feijoada has become a staple in Goan households, offering a rich blend of spices and ingredients that make it a perfect dish for lunch or dinner. This version, featuring black-eyed peas, provides a vegetarian twist without compromising on the hearty, satisfying essence of the dish.

Black-eyed peas, known for their high protein and fiber content, are not only an excellent source of essential vitamins and minerals but also contribute to a diabetic-friendly diet. These legumes are versatile and can be substituted with any other beans available. Whether served with rice, rotis, a slice of bread, or enjoyed on its own, this Goan Feijoada is bound to be a crowd-pleaser!

Ingredients

Preparation Time

10 minutes

Cooking Time

40 minutes

Instructions

1. Prepare the Black Eyed Beans:
   Begin by draining the soaked black-eyed peas and rinse them thoroughly under cold water. Place them in a pot with enough water to cover and cook them under pressure until soft and tender. This will take about 15-20 minutes in a pressure cooker.

2. Make Tomato Puree:
   Take the tomatoes, chop them into large chunks, and blend them in a food processor or blender until smooth, without adding water. Set the tomato puree aside.

3. Sauté the Aromatics:
   In a large, heavy-bottomed pan, heat some oil over medium heat. Once the oil is hot, add the sliced onions and sauté them until they turn golden and soft. Add the minced ginger and garlic, and continue to sauté for an additional 4-5 minutes, allowing the flavors to blend.

4. Spice the Mixture:
   To the sautéed onions, add the red chilli powder, turmeric powder, coriander powder, and cumin powder. Stir well to ensure the spices are well integrated with the onions, ginger, and garlic. Let the spices cook for 2-3 minutes until they become fragrant.

5. Cook the Tomato Paste:
   Pour in the prepared tomato puree and mix thoroughly. Allow the mixture to cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the tomato and spice mixture.

6. Add the Cooked Beans:
   Once the beans are cooked, add them to the pan with the tomato-spice mixture. Stir well to coat the beans with the flavors. Add salt to taste.

7. Simmer the Stew:
   Pour in the coconut milk and a bit of water to achieve the desired consistency. Stir in the grated jaggery and tamarind paste, and let the stew simmer on low heat for 5-6 minutes, ensuring that all the flavors are well combined. Be sure not to let it boil too vigorously.

8. Finish with Lemon Juice:
   Just before serving, add a teaspoon of lemon juice and stir well. This will add a fresh, tangy contrast to the rich flavors of the stew.

9. Serve:
   Garnish the stew with freshly chopped coriander leaves for an extra burst of freshness. Serve the Goan Feijoada hot with rotis, steamed rice, or a slice of bread. For a complete meal, pair it with a hearty salad for extra texture and flavor.

Nutritional Information (Per Serving)

Note: Nutritional values are estimates and may vary based on ingredient substitutions and portion sizes.

Feijoada, a soul-satisfying dish, is a fantastic addition to any meal plan. This spicy Goan black-eyed peas stew is bursting with flavors from the warm spices, coconut milk, and tangy tamarind. Enjoy it as a wholesome lunch or dinner that’s not only delicious but also packed with nutrients. Whether you’re vegan, vegetarian, or just looking for a new comforting dish, this recipe is sure to become a favorite in your kitchen.