This recipe is from the country of Benin.
Serves: 8 people
* 1 cup dry black-eyed peas
*2 medium-sized eggplants
*1 1/2 tbs oil
*3 tbs ginger root, grated or minced
*2 peppers of your choice (I used Anaheims), roasted with the seeds removed, chopped
*8 tomatoes
*2 tsp cayenne
*2 tps curry powder
*Tabasco sauce to taste
*12 cups of water
*1 tsp salt
*2 large onions, chopped
*2 cloves garlic, minced
*1 green bell pepper, chopped
*1 1/2 tbs tomato paste
*1 lb carrots
*1/2 lb green beans
* 1 1/2 cups uncooked rice
1. In a large pot, soak the black-eyed peas overnight in 4 cups of water.
2. Drain & replace with 8 cups of fresh water, & simmer peas for 5 minutes. Drain, reserving water for cooking.
3. Meanwhile, roast the peppers, as mentioned above. I cooked mine in the oven.
4. Slice the eggplant into rounds about 1/2 inch thick and place in a colander. Salt and let them drain for 5 minutes.
5. Heat oil in a large saucepan. Add eggplant, 1 tbs chopped onion, 1 tbs grated ginger, 1 chopped pepper, 1 clove garlic, & the bell pepper. Cook, stirring until the eggplant is browned, for about 5 minutes. Remove eggplant & set aside.
6. Add remaining onion, ginger, pepper, garlic, reserved water, tomatoes, tomato paste, cayenne, & curry, stirring them all together. Add hot sauce to taste. Simmer 10 minutes, uncovered.
7. Add black-eyed peas, carrots, & rice. Simmer another 5 minutes.
8. Add green beans & eggplant & simmer 15 minutes more, still uncovered.
9. Finally, cover & simmer another 20 minutes.
