Ghanaian black-eyed peas and rice
- Makes about 2 cups.
- 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
- 1 tbsp canola oil
- 1 tbsp whole wheat flour, (heaping tbs.)
- 1 large onion, sliced
- 1 cup tomato paste
- ½ tsp freshly grated nutmeg
- Discard pea soaking water; rinse peas.
- Refill pot with fresh, cold water (cover peas to a depth of 2 to 3 inches).
- 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.
- Add more water if necessary.
- water should be nearly evaporated at end of cooking time.
- Discard bay leaf and kombu.
- Add cooked rice, salt and pepper to taste at end of cooking time.
- Heat oil in skillet.
- Add flour and mix to make roux.
- Cook over low heat, stirring constantly until roux browns slightly, about 2 minutes.
- Add onion: cook until browned.
- Add tomato paste and nutmeg; stir until well-mixed.
- Add water to desired consistency (sauce should be thick and not too soupy).
- Serve over watchi.
To quick soak dried beans, cover to a depth of 2 inches with fresh, cold water in a large pot. Bring to a boil; cook 2 to 3 minutes. turn heat off: let beans soak 1 hour. pour off soaking water and proceed with recipe.