Community recipe
Seychellois-Inspired Coconut Black-Eyed Peas with Cassava Skillet Cakes
Creamy, gently spiced coconut black-eyed peas are spooned over crisp-edged cassava cakes for a satisfying plant-based dinner inspired by the bright, coconut-forward cooking of the Indian Ocean. A quick lime-cucumber topping adds freshness.
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Difficulty
- medium
Get ready
Ingredients
- 1.5 cup cassava flours
- 0.5 tsp salt
- 1 cup water, hot
- 2 tbsp coconut oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp curry powder
- 0.5 tsp ground turmeric
- 0.25 tsp cayenne pepper
- 3 cup cooked black-eyed peas
- 1 cup coconut milk
- 0.5 cup vegetable broth
- 3 cup baby spinaches
- 1 tbsp lime juice
- 0.25 tsp salt
- 1 cucumber, finely diced
- 1 tomato, finely diced
- 2 tbsp cilantro, chopped
Make it
Instructions
- 01
Make the cassava dough
In a medium bowl, combine 1 1/2 cup cassava flour and 1/2 tsp salt. Pour in 1 cup hot water and stir until a soft, cohesive dough forms. Cover and let it stand for 5 minutes, then divide it into 8 portions and gently flatten each into a 3-inch cake.
- 02
Pan-cook the cassava cakes
Warm 2 tbsp coconut oil in a large nonstick skillet over medium heat. Cook the cakes in a single layer until deeply golden and crisp at the edges, turning once. Transfer them to a plate and keep warm.
- 03
Build the coconut pea mixture
Return the skillet to medium heat and sauté 1 each onion, finely chopped, until softened. Add 2 garlic cloves, minced, 1 tbsp fresh ginger, grated, 1 tsp curry powder, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper; stir until fragrant. Fold in 3 cup cooked black-eyed peas, 1 cup coconut milk, and 1/2 cup vegetable broth. Bring to a gentle simmer and mash a small portion of the peas against the pan to thicken the sauce.
- 04
Finish the peas and make the fresh topping
Stir 3 cup baby spinach into the simmering peas until just wilted, then season with 1 tbsp lime juice and 1/4 tsp salt. In a small bowl, toss 1 each cucumber, finely diced, with 1 each tomato, finely diced, and 2 tbsp cilantro, chopped. Let the topping stand briefly so its juices mingle.
- 05
Serve
Arrange two warm cassava cakes on each plate. Spoon the creamy coconut pea mixture over them and finish with the fresh cucumber-tomato topping. Serve immediately while the cakes retain their crisp edges.
