Saucy Black-Eyed Peas

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Serves: 4 to 6

This recipe is adapted from "The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa," by Marcus Samuelsson (Wiley, 2006).

• Ingredients:

1 cup black-eyed peas, picked over, soaked in cold water for eight hours and drained
4 tablespoons unsalted butter
1 medium red onion, sliced
2 tomatoes, chopped
1 habanero chile, seeds and ribs removed, minced
2 garlic cloves, minced
1-inch piece of ginger, peeled and chopped
2 teaspoons chili powder
1 cup coconut milk
1 teaspoon ground turmeric
1 cup chicken or vegetable stock
1 teaspoon salt
2 cilantro sprigs, chopped
1 scallion, trimmed and sliced

• Instructions:

Combine the peas with 4 cups of water in a large saucepan and simmer, uncovered for 45 minutes, or until tender. Add water as needed. Drain and set aside.

Melt butter in a deep pot over medium heat. Add onion, tomatoes and chile, and sauté until the onion is translucent, about 10 minutes. Add garlic, ginger, chili powder and coconut milk and bring to a simmer. Stir in the turmeric and stock and bring to a simmer, then reduce the heat to low and simmer, uncovered until sauce thickens, about 15 minutes.

Add the peas and salt and simmer until most of the liquid is absorbed, about 10 minutes.

Stir in the cilantro and scallion, and serve.

• Per serving: 120 calories; 2 grams protein; 11 grams carbohydrates; 8 grams fat (5 saturated); 21 milligrams cholesterol; 372 milligrams sodium; 3 grams fiber.