West African Black Eyed Peas |
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Prep Time: 0 Minutes Cook Time: 95 Minutes |
Ready In: 95 Minutes Servings: 46 |
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A distinctive and unique twist to a southern classic. Goes great with grilled meat or fish. Ingredients:
1 cup black-eyed peas, soaked in cold water for 8 hrs. and drained |
1 med. red onion, sliced |
1 scotch bonnet chili, seeded and ribs removed, finely chopped |
one 1-inch piece ginger, peeled and chopped |
1/4 cup spiced butter (look at my spiced butter recipe) or 4 tbsp. unsalted butter. |
2 tomatoes, chopped |
2 galic cloves, chopped |
1 cup coconut milk |
1 tsp. ground tumeric |
1 cup chicken stock |
1 tsp. salt |
2 tsp. berber (look at my berbere recipe) or chili powder |
1 tsp.salt |
1 scallion, trimmed and sliced |
2 cilantro sprigs, chopped |
Directions:
1. In a lrg. saucepan combine 4 cups of water and peas, simmer uncovered for about 45 min. or until tender. Drain and set aside.
2. In a deep pot, over med. heat, melt butter. Add the tomatoes, onion, and chili and saute for about 10 min. or until onions are translucent. Add ginger, garlic, coconut milk, berbere and bring to a simmer, reduce the heat to low and simmer, uncovered, for about 20 min. until sauce thickens.
3. Add peas and salt, simmer about 20 min. until most of the liquid is absorbed.
4. Stir in scallion and cilantro, and serve.
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