GHANAIAN BLACK EYED PEAS (for four to six)
“Here in the United States, black eyed peas are best known for the Southern rice and beans dish Hoppin’ John, which is thought to bring luck and prosperity when eaten on New Years Day. But in fact this bean originated in West Africa, where it is a popular ingredient in any number of dishes.” Marcus Samuelson
1 cup dried black eyed peas, soaked in cold water for 8 hours and drained
¼ cup spiced butter or 4 tablespoons (1/2 stick) unsalted butter
1 medium red onion, sliced
2 tomatoes, chopped
1 Scotch bonnet chile, seeds and ribs removed, finely chopped
2 garlic cloves, chopped
one 1 inch piece of ginger, peeled and chopped
2 teaspoons berbere or chili powder
1 cup coconut milk
1 teaspoon ground turmeric
1 cup chicken stock
1 teaspoon salt
2 cilantro sprigs, chopped
1 scallion, trimmed and sliced
1.Combine the peas with 4 cups water in a large saucepan and simmer, uncovered, for 25 to 30 minutes, or until tender. Drain and set aside.
2. Melt the butter in a deep pot over medium heat. Add the onion, tomatoes and chili and saute until the onion is translucent, about 10 minutes. Add the garlic, ginger, berbere and coconut milk and bring to a simmer. Stir in the turmeric and chicken stock and bring to a simmer, then reduce the heat to low and simmer, uncovered, until the sauce thickens, about 20 minutes.
3. Add the peas and salt and simmer until most of the liquid is absorbed, about 20 minutes.
4. Stir in the cilantro and scallion and serve.
from Marcus Samuelson, The Soul of a New Cuisine