📝 About This Recipe
Transport your senses to the vibrant markets of West Africa with Gulas, a soul-warming stew where earthy black-eyed peas meet a rich, aromatic tomato base. This dish is a masterclass in building layers of flavor, utilizing smoked fish or meat and a hint of fiery Scotch bonnet to create a deeply savory profile. It is a hearty, protein-packed celebration of heritage and home-style comfort that only gets better the next day.
🥗 Ingredients
The Legumes
- 2 cups Dry Black-eyed Peas (rinsed and soaked for at least 4 hours or overnight)
- 6 cups Water (for boiling the peas)
- 1 teaspoon Salt (for the initial boil)
The Aromatic Base
- 1/3 cup Red Palm Oil (can substitute with vegetable oil if unavailable)
- 1 large Red Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1 Scotch Bonnet Pepper (pierced but left whole for mild heat, or minced for spicy)
Sauce and Seasoning
- 4 large Plum Tomatoes (blended into a smooth puree)
- 2 tablespoons Tomato Paste
- 1 teaspoon Smoked Paprika
- 2 tablespoons Crayfish Powder (optional, for authentic umami depth)
- 1 Bouillon Cube (chicken or vegetable flavor)
- 1 teaspoon Dried Thyme
- 1 cup Smoked Mackerel or Turkey (shredded; omit for vegan version)
For Garnish
- 1/4 cup Fresh Parsley (chopped)
- 2 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
Drain the soaked black-eyed peas and rinse them under cold water. Place them in a large pot with 6 cups of water and 1 teaspoon of salt.
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2
Bring the peas to a boil, then reduce heat to medium-low. Simmer for 35-45 minutes until tender but not mushy. Drain, reserving 1 cup of the cooking liquid, and set aside.
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3
In a separate large heavy-bottomed pot or Dutch oven, heat the red palm oil over medium heat until it melted and shimmering.
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4
Add the diced onions and sauté for 5-7 minutes until they become translucent and slightly caramelized at the edges.
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5
Stir in the minced garlic, grated ginger, and the whole Scotch bonnet pepper. Cook for 2 minutes until the fragrance fills the kitchen.
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6
Add the tomato paste to the center of the pot. Fry it in the oil for 3 minutes, stirring constantly, until it turns a deep brick-red color.
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7
Pour in the blended tomato puree. Stir well and bring to a simmer. Cover and cook for 10-15 minutes until the sauce thickens and the oil begins to separate on the surface.
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8
Season the sauce with the smoked paprika, crayfish powder (if using), dried thyme, and the crumbled bouillon cube.
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9
Fold in the shredded smoked mackerel or turkey, ensuring the protein is well-coated in the aromatic tomato base.
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10
Add the cooked black-eyed peas to the pot. Stir gently to combine all ingredients.
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11
Pour in the reserved pea cooking liquid (or plain water) to reach your desired stew consistency. Let the stew simmer on low heat for another 10-15 minutes to allow the flavors to meld.
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12
Taste and adjust seasoning with salt and pepper. Remove the whole Scotch bonnet pepper before serving if you prefer a milder heat.
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13
Garnish with fresh parsley and sliced green onions. Serve hot and enjoy the layers of smoke and spice.
💡 Chef's Tips
For the best texture, always soak your beans; it ensures even cooking and better digestion. If you cannot find red palm oil, use vegetable oil with a pinch of turmeric for color, though the flavor will be less nutty. Don't rush the tomato frying stage—cooking the tomatoes until the oil separates is the secret to removing acidity and developing sweetness. For a vegan version, replace the smoked fish and crayfish with smoked sea salt and a tablespoon of soy sauce or miso paste for umami. If the stew is too thick, add a splash of vegetable broth; if too thin, mash a few beans against the side of the pot to thicken the sauce.
🍽️ Serving Suggestions
Serve alongside fried sweet plantains (Dodo) for a perfect sweet-and-savory balance. Pair with steaming hot white jasmine rice or brown rice to soak up the rich sauce. Enjoy with a side of Garri (cassava flakes) for a traditional West African texture experience. A side of crusty warm bread is excellent for dipping into the thick, smoky stew. Pair with a cold glass of ginger beer or hibiscus tea (Zobo) to complement the spice.