1 cup fresh black-eyed peas

1 cup loosely packed dark greens (spinach, kale, collards, etc.)

1 pound small fresh okra, stems trimmed

2 ripe tomatoes, peeled, seeded, and chopped (or 1 28-ounce can plum tomatoes)

1 habaņero pepper or 2 jalapeņos or bird chillies, halved and seeded

pinch ground coriander

salt and pepper to taste


Boil peas until almost done (time will depend on size, but test for tenderness after about 10 minutes); drain. Rinse greens, leaving water on leaves. In heavy saucepan combine peas, greens, okra, tomatoes, and pepper; simmer 15 minutes or until okra is tender. Add coriander, and season to taste with salt and pepper. Serve over rice.

Variations: This can be used s a sauce for fish, chicken, or crab, or a little smoked pork or smoked fish can be stirred in.


Serves 4 - 6.


area : West Africa

course : sauce


source : The Ethnic Food Lover’s Companion : Understanding The Cuisines Of The World / Eve Zibart