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    Crumb-Snatched » Recipes

    Published: Feb 20, 2021 · Modified: Nov 4, 2022 by Crystal DaCruz This post may contain affiliate links.

    Feijão Congo: Cape Verdean Stewed Peas (ervilha seca)

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    Feijão congo (also known as ervilha seca) is a Cape Verdean dish made from dried pigeon peas, stewed in a rich and savory broth. Similar in style to feijoada, this stewed pigeon peas recipe has linguiça, cabbage and squash added. White rice is traditionally served on the side.

    Like most Cape Verdean foods, this style of stewed pigeon peas has a few different names. In Sao Nicolau (where my family is from) we call stewed pigeon peas ervilha seco, which translates to dried peas. In the southern islands of Cape Verde, stewed pigeon this dish is commonly referred to as feijão congo (which means congo bean, another name for pigeon pea).

    I’ve always been a huge fan of ervilha seco, even as a child. I remember surprising the heck out of my elders when I requested stewed pigeon peas as a child as legumes are not always popular with children. My tastebuds were clearly beyond their years.

    Close up of Cape Verdean stewed pigeon peas (feijão congo) with cabbage, squash and linguiça

    What are pigeon peas?

    Pigeon peas are actually beans (despite the name) and are a staple in African and Latin American cooking. Pigeon peas are small, smooth and round, and have a smoky flavor.

    As we already touched upon, pigeon peas are referred to as ervilha seco or feijão congo in Cape Verde. Within the African diaspora, pigeon peas have a few other names. They’re called gandules in Puerto Rico (check out a similar stewed peas recipe here), gungo beans in Jamaica and pwa congo in Haiti. This is not a complete list, but gives you an idea of how widely pigeon peas are eaten.

    Pigeon peas: dried vs. canned

    For this particular recipe, we’ll be using dried pigeon peas. Growing up in a Cape Verdean household we rarely (if ever) used canned beans. Dry beans are a staple in modern Cape Verdean cooking.

    If you would like to use canned pigeon peas for this recipe, go ahead, you’ll just have to shorten the cooking time to about 20 minutes. I also would start by boiling the squash first, to avoid overcooking the peas.

    Where to buy pigeon peas:

    Depending on the demographics of your area, you may be able to find dried (or canned) pigeon peas in your local chain-supermarket. If you don’t live in a place that has an African, Caribbean or Latin population you may need to visit a market or grocery store in an area that does.

    What you’ll need to make Cape Verdean stewed peas:

    • 2 and ½ cups dried pigeon peas-this may not seem like much, but the pigeon peas will increase in size as they soak overnight and as they cook.
    • 1 pound linguiça or chouriço
    • 1 pound acorn squash, peeled and cubed
    • 1 pound whole cabbage, chopped. Because it can be tricky to find a cabbage smaller than this, I only use about one-half to two-thirds of 1 pound cabbage.
    • 3 tablespoons of extra-virgin olive oil
    • 1 medium-sized onion
    • 3 tablespoons of crushed or minced garlic
    • Seasonings: paprika, black pepper, 1-2 bouillon cubes, 2 bay leaves
    • 12 ounce package of salt pork
    • 5-6 cups water
    Overhead photo of ingredients needed to make Cape Verdean stewed pigeon peas (feijão congo): linguiça, cabbage, dried pigeon peas, paprika, onions, garlic, acorn squash, bouillon, salt pork, bay leaves

    How to make Cape Verdean stewed pigeon peas:

    Step 1: Soak the pigeon peas overnight

    Inspect the pigeon peas, and discard of any broken pieces or pebbles. Place the pigeon peas in a medium-sized bowl and cover them with a few inches of water. Soaking pigeon peas is super-important not only because it shortens the cooking time, it also ensure that the peas cook evenly.

    Step 2: Cut the salt pork into cubes

    Cube the salt pork into 1-inch pieces. Because the pork is already salted, you don’t need to pre-season it. Be advised that salt pork contains an ample amount of salt already, so you likely won’t need to add any salt (besides the bouillon) to this dish.

    You can also peel, remove the seeds and dice the acorn squash and chop the cabbage ahead of time, or do it while the pigeon peas are cooking.

    Step 3: Sauté the seasonings and aromatics

    Heat 3 tablespoons of olive oil in a 5 or 6 quart pot or dutch oven. Add the diced onions, and cook them for about 1 minute until they are clear and fragrant. Then add the garlic, paprika and cook for one minute more.

    The photo below shows the bay leaves added at this stage but to keep them fully in tact, I recommend adding them with the bouillon in step 5.

    Process shot for Cape Verdean stewed pigeon peas. This is a photo of the sauteed onions and garlic

    Step 4: Brown the salt pork

    Add the salt pork to the pot and let it brown on all sides. The pork will start to sizzle, get lighter in color and you’ll start to smell it. Don’t worry if you don’t get much of a sear on the salt pork, as its use is mainly to salt and flavor the dish.

    Step 5: Add the pigeon peas, bouillon and water

    Drain and rinse the pigeon peas, then add them to the pot. Add 5 cups of water, 1 bouillon cube and bring the pot to a boil. If you want to cover the pot at this point you can, I usually wait until the liquid starts to boil.

    Process shot - Cape Verdean stewed pigeon peas (feijão congo) -this photo shows step 5 of the recipe- adding the pigeon peas, bouillon and water

    Step 6: Let the peas simmer

    Once the water starts boiling, cover the pot with a lid and turn the flame down to the lowest setting. Let the pigeon peas simmer for 1 and ½ to 2 hours. Stir the peas and taste the broth periodically.

    Pay close attention to the amount of liquid in the pot to ensure that there’s enough broth. It helps to keep a kettle of boiling water close by so that you can add more liquid as needed. The photo below gives an idea of how much liquid to maintain throughout the cooking process.

    Process shot - Cape Verdean stewed pigeon peas (feijão congo) -this photo shows step 6 of the recipe-pigeon peas simmering

    Step 7: Add the linguiça and vegetables

    It’s very important to taste the broth before adding the linguiça, squash and cabbage. If the broth tastes bland at this point, drop in another bouillon cube.

    Add the squash and linguiça, then pile the cabbage on top. You can add a little more water if you wish, but once you cover the pot with a lid, the steam should cook the cabbage. Let the covered pot simmer for 30 minutes more over a low flame.

    Step 8: Give one last stir and serve

    By this time, the cabbage should be wilted and the squash should be tender. Taste the peas and vegetables for doneness. The pigeon peas should be soft. It’s ok if some of them have split while cooking.

    Close up of Cape Verdean stewed pigeon peas (feijão congo)

    Give the broth a taste, it should have plenty of flavor. Use a wooden spoon to mix the pigeon peas one last time. You want to make sure that the linguiça, squash and cabbage are evenly distributed. Once satisfied with the taste and texture of the stewed peas, turn the flame off.

    How to serve stewed pigeon peas:

    There are a few different ways that this this recipe can be served. It can be served as a standalone meal with white rice on the side, or as part of a larger meal with some type of meat (usually chicken) as the main course.

    Close up of Cape Verdean stewed pigeon peas (feijão congo)
    Close up of Cape Verdean stewed pigeon peas (feijão congo) in a white bowl on a marble background

    Did you enjoy this dish? Check out some other Cape Verdean recipes:

    Cachupa: Traditional Dish of Cape Verde – Full Recipe

    Bacalhau e Grão de Bico (Cape Verdean Salted Cod with Chickpeas)

    Canja de Galinha – Cape Verdean Chicken Soup Recipe

    Feijão Congo: Cape Verdean Stewed Peas (ervilha seco)

    Crystal DaCruz
    Feijão congo is a Cape Verdean dish that is similar to feijoada, and made from dried pigeon peas, stewed in a rich and savory broth with linguiça, cabbage and squash. White rice is traditionally served on the side.
    5 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Course Cape Verdean Dishes
    Cuisine Cape Verdean
    Servings 8 servings

    Ingredients
      

    • 2 ½ cups dry pigeon peas
    • 3 tablespoons extra-virgin olive oil
    • 1 medium-sized onion
    • 3 tablespoons crushed garlic
    • 1 teaspoon paprika
    • ½ teaspoon pepper
    • 2 bay leaves
    • 12 ounce package of salt pork
    • 5-6 cups water
    • 1-2 large bouillon cubes
    • 1 pound linguiça or chouriço
    • 1 pound acorn squash peeled and cubed
    • 1 pound whole cabbage you may not end up using all of it
    •  

    Instructions
     

    • Soak the pigeon peas overnight in a large bowl of water.
    • Cut the salt pork into cubes and set aside.
    • Heat the olive oil in an 8 quart stock-pot. Saute the onions until they are clear and fragrant, then add the garlic, paprika and black pepper. Let the aromatics and seasonings cook for about 1 minute.
    • Add the cubed salt pork to the pot and brown it on all sides.
    • Rinse the pigeon peas and add them to the pot. Add 5 cups of water, and drop in the bay leaves and one bouillon cube. Stir and bring the pot to a boil.
    • Once the pot starts boiling, cover the pot and let it simmer over a low flame for 1 and ½ - 2 hours. Make sure to stir the pigeon peas every 30 minutes or so to prevent them from sticking to the bottom of the pot. Add more boiling water to the pot as needed (some liquid will evaporate and get soaked up by the peas as they cook).
    • Taste the broth and add another bouillon cube if needed. Add the linguiça and squash and top off with more boiling water (just enough to submerge the squash and linguiça). Place the cabbage on top of the peas, cover the pot, and let cook for another 30 minutes more over a low flame. 
    • Once the last 30 minutes are up, give the broth a final taste. It should have plenty of flavor and the pigeon peas and squash should be tender but not mushy. The cabbage should be soft and wilted. Once satisfied with the taste and texture of the dish, turn the flame off. Use a wooden spoon to mix the pigeon peas one last time to distribute the linguiça, squash and cabbage. Remove from heat and serve over white rice.

    Notes

    • There is no added salt to this dish as the salt pork, bouillon and linguiça have ample amounts of salt. 
    Tried this Recipe?Let us know how it was!
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    642 shares

    About Crystal DaCruz

    Crystal DaCruz is the recipe developer, writer and food photographer behind Crumb-Snatched. Since 2019 she's been sharing recipes from Cape Verde and other cultures with a shared Portuguese language or similar cuisines.

    Reader Interactions

    Comments

    1. Venus says

      March 07, 2021 at 11:59 am

      Hi ! Is it possible to make this without the pork! Can I replace it or leave it out?

       
      Reply
      • Crystal says

        March 09, 2021 at 10:03 am

        Hi Venus!
        Yes, feel free to leave out the pork, it is optional. Just keep in mind that the pork is salted, so if you leave it out you’ll need to compensate by adding more salt or bouillon! Use your tastes as a guide!

        Good luck!

         
        Reply
    2. Marta says

      June 02, 2021 at 7:56 pm

      5 stars
      I get so excited reading your recipes and looking at your pictures. Then I taste the finished product and it is amazing! Thanks for taking the time to give us such great instructions.

       
      Reply
      • Crystal says

        June 07, 2021 at 5:52 am

        5 stars
        Thank you so much for your kind words Marta! I’m so happy you enjoyed this dish!

         
        Reply
    3. Britney Brown says

      June 04, 2021 at 9:25 pm

      5 stars
      When I saw acorn squash on the ingredient list I knew I had to try this recipe. The flavors come together so well and make this recipe such a hearty meal. We loved this dish!

       
      Reply
      • Crystal says

        June 07, 2021 at 5:53 am

        5 stars
        Hi Britney! I love acorn squash too! So glad you enjoyed it!

         
        Reply
    4. Chenée says

      June 06, 2021 at 6:41 pm

      5 stars
      This is such a filling and flavorful meal! The smokiness of the salt pork and the linguiça was a perfect boost of flavor!

       
      Reply
      • Crystal says

        June 07, 2021 at 5:53 am

        5 stars
        Thanks Chenee! So happy you enjoyed!

         
        Reply
    5. Robin says

      June 07, 2021 at 3:35 am

      5 stars
      All the vegetables in this dish are right up my alley! I used vegan chorizo and the results were glorious.

       
      Reply
      • Crystal says

        June 07, 2021 at 5:54 am

        5 stars
        Thanks Robin! So happy you enjoyed it! I’d never even thought to use vegan chorizo, what a great idea!

         
        Reply
    6. Jen says

      June 08, 2021 at 6:07 am

      5 stars
      What a hearty and delicious stew!! I love trying new traditional recipes and this one was perfect. It was full of flavor and filling. I can’t wait to make this for my friends.

       
      Reply
    7. Shanna Jones says

      June 08, 2021 at 6:28 pm

      5 stars
      This was my first time making pigeon peas. Your instructions were flawless, and the result was delicious! So much flavor and I loved the smokiness.

       
      Reply
    8. Tamara Johnson says

      June 09, 2021 at 10:15 am

      5 stars
      Just wow! The flavors in the broth alone were so amazing! Then getting into all of the vegetables, and peas- it was such a comforting and amazing dish to share with my family. I will be making it again soon.

       
      Reply
    9. Jazz says

      June 09, 2021 at 10:18 am

      5 stars
      This was a filling dish all by itself and SO flavorful. All the ingredients work together wonderfully!

       
      Reply
    10. Lilly says

      June 09, 2021 at 3:00 pm

      5 stars
      This was my first time making pigeon peas and I absolutely loved it!! I’ve eaten three bowls already and just love how flavorful it is! Thank you for the recipe!

       
      Reply
    11. Jose Dias says

      July 06, 2021 at 11:18 am

      I’m Cape verdean so u know I love all of your dishes ..

       
      Reply
    12. Jose Dias says

      July 06, 2021 at 11:20 am

      5 stars
      Love the dish

       
      Reply

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    I’m bringing Cape Verdean comfort food to the table! This is where I share easy-to-follow recipes from Cape Verde and cultures with similar cuisines!

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    Hello, I'm Crystal!

    I’m bringing Cape Verdean comfort food to the table! This is where I share easy-to-follow recipes from Cape Verde and cultures with similar cuisines!

    More about me →

    Recipes We Love

    • Close up of golden flaky Cape Verdean pastel that has been bitten to show flaky seasoned tuna on the inside.
      Cape Verdean Pastel Recipe – Pastel de Atum
    • shrimp mozambique shown in dish garnished with lemon and cilantro
      Traditional Shrimp Mozambique
    • Collard Greens with Smoked Turkey
    • Bistec Encebollado (Steak and Onions)

    Sign up for weekly emails!

    We keep your data private and share your data only with third parties that make this service possible. See our Privacy Policy for more information.

    Check your inbox or spam folder to confirm your subscription.

    Seasonal Recipes

    • bowl of caldo verde in a white bowl
      Easy Caldo Verde Recipe (Portuguese Soup with Greens)
    • dutch-oven chili in a white bowl garnished with shredded cheddar cheese, fresh cilantro, sour cream, red chili flakes and sliced jalapeños.
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