Saucy Black-Eyed Peas

  • 1 cup black-eyed peas, picked over, loaded in cold water for 8 hours and drained
  • 4 Tbsp butter
  • 1 medium red onion, sliced
  • 2 tomatoes, chopped
  • 1 habanero chili, seeds and ribs removed, minced
  • 2 garlic cloves, minced
  • 1″ piece of ginger, peeled and chopped
  • 2 tsp chili powder
  • 1 cup coconut milk
  • 1 tsp ground turmeric
  • 1 cup chicken or vegetable stock
  • 1 tsp salt
  • 2 cilantro sprigs, chopped
  • 1 scallion, trimmed and sliced

Combine the peas with 4 cups of water in a large saucepan and simmer, uncovered for 45 minutes, or until tender.  Add water as needed.  Drain and set aside.  Melt butter in a deep pot over medium heat.  Add onion, tomatoes, and chili, and saute until the onion is translucent, about 10 minutes.  Add garlic, ginger, chili powder,  and coconut milk and bring to a simmer.  Stir in the turmeric and stock and bring to a boil, then reduce the heat to low and simmer, uncovered until sauce thickens, about 15 minutes.  Add the peas and salt and simmer until most of the liquid is absorbed, about 10 minutes.  Stir in the cilantro and scallion, and serve.

This recipe was contributed by Miss Wanda Ravernell of Oakland, she is also writing a book on African American New Year’s customs.  You can e-mail her at food@sfchronicle.com

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