1 3/4 cup dried black-eyed peas
3 tbsp oil
1 3/4 cup diced onion
1/3/4 tsp ground coriander
3/4 tsp garlic, optional
1 tsp grated fresh ginger
3/4 tsp turmeric
3/4 tsp cayenne pepper
3/4 tsp ground cumin
3/4 cup diced tomatoes
3 cups water
3/4 tsp salt
1 can coconut milk
1 tbsp plus 2 tsp lemon juice
Parsley or cilantro
Soak peas in water for 6 – 8 hours. Drain.
Heat the oil and saute’ the onion until it starts to turn brown, about 8 minutes. Add all the spices and stir for two minutes. Add the tomato and stir until it disintegrates.
Add the peas, water, and salt and bring to a boil. Simmer for about 20 minutes or until the peas are cooked through.
Stir in the coconut milk and cook an additional 8 – 10 minutes. Add the parsley or cilantro, and the lemon juice, and simmer one minute to allow the flavors to blend.
Serve hot. This is even better the second day. It is very pretty served with black rice.
2021