Black-eyed peas or Cowpeas are actually not peas but rather a type of bean. Grouped as legumes, black-eyed peas were cultivated in Africa over 5,000 years. Exported during the transatlantic slave trade to the Americas in the 1700s, they were planted in the Carolinas.

One of the longest-held traditions among many African Americans and Southerners is the eating of black-eyed peas in some form, either just after midnight or on New Year’s Day promising to bring good luck, health and abundance.  The practice of eating black-eyed peas for luck is generally believed to date back to the Civil War, the first such event on Dec. 31, 1862 — or Freedom’s Eve — enslaved people in the South Carolina Low Country gathered in churches to wait for news of their freedom under the Emancipation Proclamation, which was to be signed on New Year’s Day 1863.  Their celebrations included a menu of Hoppin’ John, collard greens with hog jowls.

Originally, they were used as food for livestock and later as a food staple for enslaved people in the South. And the foods eaten by slaves eventually moved their way up to the master’s table, where black-eyed peas became a staple ingredient in the dish Hoppin’ John. Gullah or Low Country cuisine reflects the cooking of the Carolinas, especially the Sea Islands (a cluster of islands stretching along the coast of South Carolina and northern Georgia).  

In Gujarati, we call it Chowli nu shaak, or Chowli nu lot waru shaak, the north Indians call it Lobia Masala and the east Africans call it Kunde ya nazi however….. growing up I called it Choroko ya nazi- which really means Green Mung beans in coconut Milk.

My ayah or sitter was from a region called Kondoa, she practically raised me to adulthood, and every single lentil to her was a “choroko”. Mum had to specify choroko kijani(Mung beans), choroko nyeusi (black lentil or urad dal), choroko nyekundu (red lentils) and so on.  Hence I grew up just calling this dish Choroko Nazi and my ayah knew what I meant, so pardon my Swahili as I call this black eye pea the common Kunde by Choroko, old habits are harder to break.

Beside this the Maharage ya nazi kidney beans in coconut is my all time favorite lentil in coconut sauce. 

Choroko Nazi is a soulful and hearty dish usually served with ugali and is a great choice for vegetarians, with a subtle creamy coconut and lime sauce which is different from the spicy masala lobia. Also vegan and gluten free!

Ingredients:

• 2 cup dried black-eyed peas soaked overnight in water (2 cups cooked frozen Black-eyed peas from 
• Whole Foods/Harris Teeter or 1 15oz can)
• 1 medium potato- cubed
• 1 tbsp. olive or neutral oil
• 1 tsp. cumin seeds
• 1 medium onion, finely diced
• 1 large tomato, finely diced
• 1 tbsp. garlic paste
• 1 tbsp. ginger paste
• ¼ tsp turmeric
• 1 tbsp. cumin- coriander powder
• 2 whole Thai chilies slit/or serrano chilies
• ¼ tsp. garam masala (optional)1 can coconut milk or fresh tui (13.5fl oz /400ml)
• ½ lime juiced
• Salt, to taste
• ½ bunch fresh cilantro chopped

Method:

1. Rinse the soaked black-eyed peas and put them into the insert of your instant pot. Add enough water to cover the beans, add ½ tsp salt and ¼ tsp or less turmeric and place the lid on the Instant Pot and close the valve to “seal.”
   
   
2. Select the manual pressure (high) and for 20 minutes. Allow to naturally release until pressure subsides, or at least 20 minutes before doing a quick release.
   
   
3. While the beans are cooking, heat oil in a saucepan over medium-high heat. Add the cumin seeds and when they crackle, add the onion.
   
   
4. Sauté onions until translucent then add the garlic and ginger pastes, and sauté for 40 seconds or so.
   
   
5. Add the tomato and turn the heat to medium-high, and add all the turmeric, and coriander-cumin powders, slit green chilies, cubed potatoes and sauté until the until the oil leaves the side of the pot, and the tomatoes are cooked and you get a thick sauce, stirring and crushing frequently (add a bit of water if necessary)
   
   
6. Add the coconut milk, salt to taste, and when it comes to a boil add the black-eyed peas.
   
   
7. Simmer for 10 minutes or until the potatoes are cooked.
8. Stir in Garam Masala if using the lime juice, stir and garnish with chopped cilantro.
   
   
9. Serve hot with roti/paratha or rice