Digir — Print Recipe — The Culinary Codex

A comforting stew of black-eyed peas simmered with onions, tomatoes, and cumin until creamy and rich, a protein-packed Somali staple.

Ingredients

1 Drain soaked black-eyed peas and rinse well under cold running water.
2 Heat oil in a large pot, sauté onions and garlic for five minutes until golden.
3 Add tomatoes, cumin, and turmeric, cook for three minutes until tomatoes soften.
4 Add black-eyed peas and water, bring to a boil, then reduce heat to low.
5 Simmer covered for sixty to ninety minutes, stirring occasionally, until peas are tender and creamy.
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.