The Oil Palm

Shrimp and Black-Eyed Peas

This week, our recipe is going seaside. This filling dish blends the unique flavor of palm oil with black-eyed peas that create a tasty compliment for the shrimp in the dish. You can serve over rice or with vegetables to complete your meal.


1 and ½ cups dried black-eyed peas

salt and freshly ground pepper to taste

¾ cup palm oil

½ cup finely minced onion

2 cloves garlic, coarsely chopped

¾ cup raw shrimp, cut into ½ inch cubes

¼ cup fresh tomato sauce, or canned tomato sauce

2 teaspoons finely chopped hot red pepper, or to taste (optional)

2 and ½ tbsp shrimp powder


lace the peas in a mixing bowl and add cold water to reach one inch over the top of peas. Let stand overnight. Drain the peas and add more cold water to cover. Add salt and pepper and simmer until the peas are tender, 45 minutes to an hour. They should be moist but not too liquid.

While the Peas cook, heat the oil in a skillet and add the Onion and garlic. Cook briefly, stirring, until the onion is translucent.

Add the shrimp and cook, stirring, ten minutes. Add the tomato sauce and cook, stirring, about 10 more minutes. Stir in the remaining ingredients.

Add the sauce to the peas. Serve hot.

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