Yield: 4 Servings
|1 each||Onion, chopped|
|1 cup||Black-eyed peas, cooked|
|3 eaches||Tomatoes, chopped|
|1 teaspoon||Chili powder|
|1 tablespoon||Cilantro, chopped|
|1½ cup||Coconut milk|
Heat the oil in a large, deep pot. Cook the onion gently until it is golden & soft. Partially mash the cooked peas with a fork & then add ot the cooking onion. Add the tomatoes & mix well.
Put in the turmeric & chili powder, seasoning & half the cilantro.
After that, pour in the coconut milk, stirring to blend all the ingredients.
Cover the pot & leave to simmer for 10 minutes before garnishing with the remaining cilantro. Serve over rice.
**Use parsley in place of cilantro.
Troth Wells, "The World in Your Kitchen"