This is a tomato based stew using black-eyed peas and sweet potatoes.
- 1 cup black-eyed peas/ beans (soaked overnight) You can use can as wel1
- 3 tablespoons vegetable oil
- 1 large onions chopped
- 2-3 cloves garlic minced
- 1 teaspoon minced ginger
- 1 bay leaf
- 2-3 tomatoes pureed/ diced
- fresh pepper like scotch bonnet, chili etc as required (minced)
- 1 shrimp stock cube / shrimp powder optional
- freshly ground black pepper plus salt as required
- 1 large sweet potato peeled and cut into bite sizes
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If using raw beans, soak the beans overnight. When ready, rinse and pour into a saucepan and put on high heat to boil. Add salt at the latter part of cooking when the black-eyed peas are almost soft.
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Preheat an oven to 375°F or 190°C. Spread the sweet potatoes over a baking tray and bake in the preheated oven for 35 to 40 minutes till cooked through. The baking time will vary with the sizes of the potatoes.
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Pour 3 tablespoons of oil into a saucepan. Add the chopped onions. Sauté the onions till translucent. Add the minced ginger. garlic, pepper and bay leaf. Sauté till fragrant. Add chopped or pureed tomatoes and bring to a simmer.
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Simmer for about 10 minutes, add shrimp stock powder and freshly ground pepper and stir.
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Add the boiled beans and simmer for about 5 minutes. Add the sweet potatoes. Taste and check for salt. Serve.