Saucy Black-Eyed Peas with Coconut Milk

I am probably one of the few people that actually liked black eye peas as a child. Though I prefer them fresh not dried with okra. But it is difficult for me to have found them fresh.

I do not eat black eye peas on New Years Day as I have no affinity to "luck". But the dish is delicious

Serves 4 to 6

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

1 cup black-eyed peas, picked over, soaked in cold water for 8 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 saute 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 g protein

11 g carbohydrate

8 g fat (5 g saturated)

21 mg cholesterol

372 mg sodium

3 g fiber.