Feijoada Guineense de Feijão Frade e Abóbora (Black-Eyed Pea & Pumpkin Stew) – Authentic Guinea-Bissau Recipe

Ingredients for Feijoada Guineense de Feijão Frade e Abóbora (Black-Eyed Pea & Pumpkin Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender black-eyed peas, prepped into bite-sized pieces
• 1.5 cups cubed orange pumpkin and sweet potato, washed and trimmed
• 1 cup wilted greens
• 1 medium onion and 3 cloves garlic, finely minced with garlic
• 1.5 tbsp traditional Guinea-Bissau seasoning (bay leaf, cumin pinch, olive/palm oil, cilantro)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and garlic for 3–4 minutes until fragrant.
2. Stir in bay leaf, cumin pinch, olive/palm oil, cilantro and toast for 45 seconds to release the essential oils of Guinea-Bissau's kitchen.
3. Add tender black-eyed peas and cubed orange pumpkin and sweet potato, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in wilted greens, adjust seasoning, and ladle steaming hot into deep bowls.