19 July 2009

Chlo-Momma's Cow Peas (Black-Eyed Peas)

Soak cow peas (aka black-eyed peas) overnight. Drain.

Boil a pot of water with:
cow peas
any greens or any green or white cabbage or kale
bay leaf
(stewed tomatoes or coconut milk)

Oil up a pan and fry:
finely diced onion
shredded carrot
equal parts garlic and ginger

Put a ladle of liquid from the pot into the pan to deglase and add contents of pan to pot.

Add Chloe's Cajun Blend (recipe follows) to pot. Salt to taste.

Roast in oven: halved and deseeded (green) bell peppers (cut side down) with a smidge of olive oil.
Remove from oven when pepper skins are starting to brown, slice into strips, and stir into pot.

At this point, your cow peas will probably have been cooking for about 40 minutes or so. You want to boil them for at least an hour and you want the liquid in the pot to be nice and thick and opaque.

Serve with rice or millet.

Chloe's Cajun Blend:
Chili Powder
dash Turmeric
(and garlic, ginger, and a bay leaf, but you already added those!)

(As far as portions go, quantities are up to you, but I like at least a cup of soaked cow peas, half a carrot, a quarter of an onion, half a cup of shredded cabbage, and one bell pepper per person.)

1 comment:

  1. Yum. We eat a dish basically identical to this about once a week (I usually use a lentils, collards, coconut milk combination) - the only difference is I like to add cubed yam/butternut squash/or sweet potato.