Black Eye Peas in a Spiced Coconut Broth
1 cup black-eye peas
1 tbs veg/olive oil
1 stick celery
1 tbs freshly minced ginger
2 small green chillies seeded and minced
1/4 tsp tumeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp chilli/cayenne
1 tomato seeded and cored and minced
1 tsp salt
1/3 cup coconut milk
1 cup reserved cooking-water
2 tbs fresh minced coriander
- Soak the black eye peas overnight. In the morning, drain and rinse and put on to the boil with 6 cups of water. reduce to a simmer, partially covered and cook for 45 minutes or until tender. Drain and keep back a cup or so of the cooking water.
- meanwhile in a heavy bottomed saucepan heat the oil and saute the celery until it softens. Add the ginger and chilies and saute, stirring frequently, for another couple of minutes.
- Add all the spices and stir once or twice to mix, then add the minced tomato and salt and simmer until all the liquid has evaporated – roughly 3-5 more minutes.
- Add the black eye peas and reserved water. Simmer for another 10 minutes, then add the coconut milk and cook for 5 minutes more. Adjust the thickness of the sauce adding more of the reserved bean-water if needs be. Stir in and garnish with the fresh coriander leaf.