CARIBBEAN BLACK EYED PEAS STEW

Caribbean Black Eyed Peas Stew image

Number Of Ingredients 15

Previous Next

1 1/2 cups Black eyed peas (Soak the dry peas in water overnight or for eight hours and then cook in a pressure cooker or in a pot, with enough water to cover, for an hour or until the peas are really tender but not falling apart.)
1 tablespoon Olive Oil
1 tablespoon Garlic Minced
1 Large Onion Diced
2 Medium Potatoes Diced
2 Small Carrots Diced
1 Sweet Potato Diced
1 Bell Pepper (any color) Diced
1/2 Scotch bonnet pepper (Substitute: habanero -- use less because it's spicier)
1 teaspoon Ground Ginger
1 teaspoon Ground allspice
1 teaspoon Ground Cardamom
2 teaspoon Dry Thyme
1 teaspoon Ground black mustard seeds
1 cup Coriander leaves, Cilantro, minced

Steps:

Heat the oil and add the onions and garlic. Saute until brown spots appear on the onions.
Add the powdered spices-- the ginger, allspice, cardamom and mustard and stir to mix well.
Add the carrots, sweet potatoes, bell peppers and potatoes and stir to mix.
Add the black eyed peas, scotch bonnet pepper, thyme, coriander leaves, and enough water to make a stew. Stir well to mix.
Bring the stew to a boil, cover, lower heat, and simmer 20 minutes or until all the flavors have melded together.
Stir in the cilantro, add salt to taste.
Serve hot with some rice or bread.