Saturday, March 10, 2012
Black-Eyed Peas with Trinidadian Seasonings
I’d never heard of or seen black-eyed peas until I came to Australia. Now the Sri Lankan food shop in Pakenham stocks these peas as well as lots of other legume/pulses or dried beans which allow home cooks like me to experiment using other people’s recipes. This one was taken from Madhur Jaffrey’s World Vegetarian.
What you’ll need:
* 1 ½ cup dried black-eyed peas
* 3 tablespoons olive oil
* 2 scallions (sold as spring onions in Melbourne supermarkets), sliced (both green and white parts)
* 1 celery stalk, diced
* 1 carrot, diced
* ½ green pepper, cored, seeded and diced
* ½ teaspoon dried thyme or 1 ½ teaspoon finely chopped fresh thyme (used fresh, and was generous with the quantity)
* 1 teaspoon paprika (or cayenne aka red chilli powder)
* ¼ to ½ teaspoon crushed dried chilli pieces
* ½ teaspoon ground allspice
* ½ teaspoon ground mustard powder
* 1 ½ teaspoon salt
What to do:
Soak black-eyed peas overnight. Drain and set aside.
In hot oil, stir fry spring onion, celery, carrot and green pepper (the books says for five minutes, until ‘vegetables start to brown’. Waited longer than 5 minutes and couldn’t see anything browning, so waited a little longer…then added) drained peas, 4 ½ cups water, thyme, chilli powder, chilli pieces, allspice and mustard. Bring to a boil. Cover and simmer gently for 40 minutes or until peas are tender. Add salt, stir and simmer for another 20 minutes. And it’s done.