Black-Eyed Pea and Pumpkin Bobó with Citrusy Collard Greens and Coconut Crunch

Instructions

1. 1

   1. Place the soaked black-eyed peas in a pot with enough fresh water to cover well. Bring to a boil, reduce the heat, and cook for 25 to 30 minutes until tender but still holding their shape. Drain and set aside.

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   2. In a large saucepan, heat 1 tablespoon of olive oil with the dendê oil over medium heat. Add half of the onion, half of the garlic, and the red bell pepper. Sauté for 4 to 5 minutes until fragrant and softened.

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   3. Stir in the crushed tomato, cumin, sweet paprika, and bay leaf. Cook for 2 minutes, stirring, to concentrate the flavors.

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   4. Add the pumpkin, cassava, and 400 ml (1 2/3 cups) of the vegetable broth. Cover and cook over medium-low heat for 20 to 25 minutes, until the cassava and pumpkin are very tender.

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   5. Remove the bay leaf. Transfer the mixture to a blender with the coconut milk and blend until smooth and thick, or purée directly in the pot with an immersion blender. Return the cream to the saucepan.

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   6. Add the cooked black-eyed peas to the cream, loosen with the remaining vegetable broth if you want a softer consistency, and season with some of the salt and black pepper. Cook 5 minutes more over low heat, stirring often.

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   7. Meanwhile, heat the oven to 180°C / 350°F. Mix the shredded coconut, cassava flour, and 1 teaspoon of the remaining olive oil on a small baking tray. Bake for 6 to 8 minutes, stirring halfway through, until golden and crisp.

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   8. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the rest of the onion and garlic and cook for 2 minutes. Add the collard greens and sauté for 3 to 4 minutes until softened but still bright.

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   9. Finely zest the lime over the collard greens and add 1 tablespoon of the lime juice. Season the greens with the remaining salt and black pepper, toss well, and turn off the heat.

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    10. Serve the bobó hot in shallow bowls, top with the citrusy collard greens, and finish with the coconut crunch and chopped fresh cilantro.