🌿 Remembering My Grandmother Through Food

Every time I make this stew, it feels like coming home. The smell of onions, bell peppers, and garlic fills my kitchen the same way it filled my grandmother’s when I was growing up in Sierra Leone.

Her black-eyed pea stew was always made with love — sometimes made with chicken, beef, or fish — depending on what was available that day. What made it special wasn’t just the ingredients, but the patience and care she poured into every simmering pot.

Now, years later, I’ve given up meat but not the memory. This plant-based version keeps her spirit alive in my kitchen, using soy strips instead of meat. The flavors remain rich, earthy, and comforting — a bridge between who I was and who I’m becoming.

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🥣 Ingredients

• 2 cups precooked black-eyed peas
• 1 cup rehydrated soy strips (I use Mkostlich Soy Strips)
• 2 large onions, peeled and chopped
• 2 bell peppers, seeded and chopped
• 1 large tomato, chopped
• 2 tablespoons tomato paste
• ½ cup olive oil (or palm oil, for a traditional flavor)
• Seasoning salt, to taste
• Cayenne pepper, to taste
• Ginger and garlic, to taste

Like my grandmother, I rarely measure seasonings when I cook. I trust my nose, taste, and memory to guide me — that’s the soul of African cooking.

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🍲 Directions

1. Prepare the soy strips.
   Rehydrate 1 cup of soy strips in warm water or broth for 15–20 minutes. Once softened, squeeze out the excess liquid and set aside.
2. Blend the vegetables.
   In a food processor, combine the onions, bell peppers, tomato, ginger, and garlic. Pulse until finely chopped (not fully pureed). This creates a smooth base that will thicken and flavor the stew.
3. Sauté the base.
   Heat ½ cup of olive oil in a heavy-bottomed pot or Dutch oven (I use this Overmont enameled Dutch oven) over medium heat. Add the blended vegetable mixture and cook, stirring occasionally, until most of the liquid evaporates and the mixture deepens in color — about 10–12 minutes.
4. Add the tomato paste.
   Stir in the tomato paste and cook for another 3–5 minutes to deepen the flavor.
5. Add the soy strips.
   Toss in the rehydrated soy strips, stirring well to coat them in the tomato mixture. Season generously with seasoning salt, cayenne, and any additional spices to your taste.
6. Add the black-eyed peas and simmer.
   Gently fold in the precooked black-eyed peas. Lower the heat to a gentle simmer and cook uncovered for 30–45 minutes, stirring occasionally. This slow simmer allows the flavors to blend beautifully and gives the soy strips time to absorb the richness of the sauce.
7. Taste and adjust.
   Taste and adjust seasoning as needed. If you prefer a thinner consistency, add a small splash of water or vegetable broth near the end.

Serve warm with rice, boiled plantains, or bread — something that lets you scoop up every drop of that flavorful sauce.

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💛 Reflections

Cooking this stew in my Dutch oven has become a small ritual of comfort. Its weight and warmth remind me of my grandmother’s patience — how she always said good food needs time, love, and the right pot.

Each simmer feels like a conversation with her, even though she’s no longer here. This dish connects me to where I come from, while also embracing how I’ve grown. It’s proof that you can honor your roots and still evolve in your own direction.

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💭 Reflection Prompt for Readers

Is there a meal from your childhood that brings you comfort or connects you to someone you love?
How have you kept that recipe — or its memory — alive in your own kitchen?

Share your reflections in the comments — I’d love to hear the stories that feed your soul. 🌿