400g dried black eye peas
2 medium onions
3 cloves of garlic
3 small chili peppers
2 x 400g tins of tomatoes
250ml coconut milk
Juice of 2 limes
2 tsp of honey or other sweetener
Handful of fresh coriander
In a pestle and mortar mix:
8 green cardamom pods
1 tsp yellow mustard seeds
2tsp coriander seeds
2 tsp Tumeric
Soak the black eyed peas overnight and drain.
Cook the black eyed peas for approx 40 minutes or 4 mins in a pressure cooker or until tender, then drain and leave aside.
Finely chop the onions and fry them in oil with the chopped garlic until they are soft.
Add the Spices, salt and pepper and roast for at least 5 minutes stirring regularly adding extra oil if the spices stick to the pan.
Add chili to your taste, tomatoes and 400 ml of water and the honey.
Add the cooked black eye peas and simmer over a low heat stirring occasionally for 30-40 mins.