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Prepare the Black-Eyed Peas

Rinse the dried black-eyed peas under cold water.

In a large bowl, cover the peas with water and let them soak overnight or for at least 8 hours. Drain and set aside.

Cook the Black-Eyed Peas

In a large pot, add the soaked peas and cover with fresh water.

Bring to a boil, then reduce the heat and let them simmer for about 45 minutes to 1 hour, or until the peas are tender. Drain and set aside.

Sauté the Vegetables

In the same pot, heat the palm oil over medium heat.

Add the chopped onion, minced garlic, and green bell pepper. Sauté until the vegetables are softened, about 5 minutes.

Add Tomatoes and Spices

Stir in the chopped tomatoes and tomato paste. Cook for another 5 minutes, until the tomatoes start to break down.

Add the paprika, ground coriander, ground cumin, cayenne pepper (if using), salt, and black pepper. Mix well.

Combine Ingredients

Add the cooked black-eyed peas back into the pot. Pour in the water or vegetable broth and stir to combine.

Bring the mixture to a simmer and cook for an additional 20-30 minutes, allowing the flavors to meld together. Adjust seasoning as needed.

Serve

Garnish with fresh cilantro or parsley before serving.