A comforting stew of black-eyed peas simmered with onions, tomatoes, and cumin until creamy and rich, a protein-packed Somali staple.
Instructions
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1
Drain soaked black-eyed peas and rinse well under cold running water.
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2
Heat oil in a large pot, sauté onions and garlic for five minutes until golden.
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3
Add tomatoes, cumin, and turmeric, cook for three minutes until tomatoes soften.
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4
Add black-eyed peas and water, bring to a boil, then reduce heat to low.
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5
Simmer covered for sixty to ninety minutes, stirring occasionally, until peas are tender and creamy.
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6
Season with salt, pepper, and a squeeze of lime juice, serve over soor or with canjeero.
Did You Know?
In rural Somalia, digir is often the first solid food given to toddlers because of its smooth texture and high protein content.
The Story Behind Digir
Digir represents the agricultural roots of Somali cuisine, a dish that predates the more famous meat-based preparations. Black-eyed peas have been cultivated in the Horn of Africa for thousands of years, and this stew is one of the simplest and most nutritious ways to prepare them. For farming communities and during lean times, digir has been a reliable source of protein and sustenance, embodying the Somali principle that good food does not require luxury ingredients.
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