Ingredients

• 4 cups cooked black eyed peas (or use three 14 oz cans of black-eyed peas, drained).
• 1 tablespoon olive oil
• 1 tablespoon garlic (minced)
• 1 large onion (diced)
• 2 medium potatoes (diced)
• 2 small carrots (diced)
• 1 sweet potato (diced)
• 1 bell pepper (any color is fine, diced)
• ½ scotch bonnet pepper (use habanero as a substitute– use less because it’s spicier)
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cardamom
• 2 teaspoon dried thyme
• 1 teaspoon ground black mustard seeds
• Salt to taste
• 1 cup cilantro (minced)

Instructions

1. Heat the oil and add the onions and garlic. Saute until brown spots appear on the onions.
2. Add the powdered spices– the ginger, allspice, cardamom and mustard and stir to mix well.
3. Add the carrots, sweet potatoes, bell peppers and potatoes and stir to mix.
4. Add the black eyed peas, scotch bonnet pepper, thyme, coriander leaves, and enough water to make a stew. Stir well to mix.
5. Bring the stew to a boil, cover, lower heat, and simmer 20 minutes or until all the flavors have melded together.
6. Stir in the cilantro, add salt to taste.
7. Serve hot with some rice or bread.