Red Red: West African black-eyed pea stew

  • 1 thinly sliced yellow onion
  • 1/4 cup coconut oil
  • 2 stemmed, seeded, thinly sliced jalapenos
  • 3 ounces fresh ginger cut into chunks
  • 1 tablespoon tomato paste
  • 1 tablespoon curry powder
  • 1 teaspoon chili powder
  • 4 drained and rinsed cans of black-eyed peas
  • 2 tablespoons soy sauce
  • 1 pint halved cherry tomatoes
  1. In a large Dutch oven over medium / medium-high, cook onion in the coconut oil until beginning to brown (~5 minutes.)
  2. Stir in the jalapeños, the ginger, the tomato paste, the curry powder, and the chili powder.  Cook for about a minute.
  3. Stir in the black-eyed peas, the soy sauce, the tomatoes, and 1.5 cups water.  Bring to a simmer, lower heat to maintain simmer, and cook uncovered for ~20 minutes until slightly thickened (stir once in a while, obviously.)
  4. Discard ginger, add salt as desired.
  5. Eat it.

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