Watchi

Description
Ghanaian black-eyed peas and rice
 * Makes about 2 cups.

Ingredients

 * 1 cup dried black-eyed peas, sorted rinsed and soaked overnight
 * 1 bay leaf
 * 1 piece kombu, 4 to 5-inch piece
 * 3 cup cooked brown rice
 * salt, to taste
 * freshly ground black pepper, to taste

Sauce

 * 1 tbsp canola oil
 * 1 tbsp whole wheat flour, (heaping tbs.)
 * 1 large onion, sliced
 * 1 cup tomato paste
 * ½ tsp freshly grated nutmeg

Directions

 * 1) Discard pea soaking water; rinse peas.
 * 2) Refill pot with fresh, cold water (cover peas to a depth of 2 to 3 inches).
 * 3) Add bay leaf and kombu if desired: bring to boil, reduce heat and simmer peas gently with pot cover ajar until tender, about 1 hour.
 * 4) Add more water if necessary.
 * 5) water should be nearly evaporated at end of cooking time.
 * 6) Discard bay leaf and kombu.
 * 7) Add cooked rice, salt and pepper to taste at end of cooking time.

Sauce

 * 1) Heat oil in skillet.
 * 2) Add flour and mix to make roux.
 * 3) Cook over low heat, stirring constantly until roux browns slightly, about 2 minutes.
 * 4) Add onion: cook until browned.
 * 5) Add tomato paste and nutmeg; stir until well-mixed.
 * 6) Add water to desired consistency (sauce should be thick and not too soupy).
 * 7) Serve over watchi.