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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 5 |
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This recipe is from My Cooking West-African Cookbook by Dokpe Lillian Ogunsanya. Ingredients:
1 lb fresh black-eyed peas (frozen will also work) |
1/2 cup vegetable oil |
1 medium onion, chopped |
2 medium fresh tomatoes, chopped |
1 small green bell pepper, chopped |
1 pinch curry powder |
salt |
water (to cover peas) |
Directions:
1. Boil black-eyed peas in plenty of water on high heat for 15 minutes.
2. Salt to taste.
3. Reduce heat to simmer and cook for 45 minutes, until peas are tender.
4. In a large skillet or saute pan, saute onion for 3 minutes, and add tomatoes, green pepper, curry and salt.
5. Cook 8 minutes and add drained, cooked, black-eyed peas.
6. Cook an additional 5 minutes.
7. Serve hot. This dish is typically served with Dodo (fried plantain).
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