So, I woke up the next morning with a recipe in my head to re-create the flavors. I like writing down the recipe the way I think it will work, then following it exactly the first time.. then tweak it I'm happy to say that my recipe produced almost the exact results I had intended; the only issue is that the stew IS SPICY.. most likely too spicy for most people to enjoy... oh and it uses 2 of our Spice Mixtures and one Hot Sauce I've made, so I realize this isn't a very accessible recipe for most of you.. BUT I am going to revamp it for the average kitchen user the next time I make it.
Nigerian Spicy Black Eyed Peas
- 1 cup dried black eyed peas, picked over and rinsed
- 2 tablespoons neutral oil
- 1 teaspoon toasted sesame oil
- 1 large onion, diced
- 8 cloves minced garlic
- 2 tablespoons chopped ginger
- ½ teaspoon Tony’s Creole Seasoning or Salt
- 1 tablespoon The Boyfriend’s Spice Mix
- 2 tablespoons Melody’s Spice Mix
- ¼ teaspoon allspice
- 2 medium size tomatoes, chopped finely
- 1 red bell pepper
- 2 cups water
- 1 bay leaf
- 3 tablespoons Habanero/Peach Sauce
- 2 tablespoons chopped basil (Thai basil if you can get it)
- Salt/Pepper to taste
- Heat oil, garlic spices, onion with a pinch of salt. Sauté for a couple minutes then add the tomatoes, and pepper.
- Cook over medium heat until everything is broken down into a fragrant paste.
- Add the water and bay leaf. Cover and bring to high pressure for 4 minutes. Let pressure come down naturally. If the beans aren’t fully cooked, cook on the stove top, adding more water if needed.
- Stir in the Habanero Sauce and Basil. Taste and adjust seasoning.
Like I said, I realize this recipe relies on having 3 of my spice mixtures/sauces on hand and will be too spicy for most of you... :-) I will post a more accessible recipe soon, I promise! I served this with Peanutty Collards and Cornbread. I made my cornbread with barley flour and bean milk. I left out the spices and extracts in the bean milk and used my Gluten Free Cornbread recipe, but with barley flour instead of the Gluten Free Flour.
I will post the Collard recipe and full Cornbread recipe soon.