Cabbage is not my favorite food, but I will eat it. I much prefer collard greens or kale, especially when prepared Brazilian style (couve) . What I do very much enjoy is black-eyed peas and know a few really good ways to cook them. Like West African bean stew made with tomato sauce, curry powder, spinach and sardines or tuna. Or black eyed pea patties baked or lightly pan fried and topped with salsa. Once I even tried my hand at making acaraje/akaras, one of the signature recipes that the bahianas of Brazil inherited from their Yoruba foremothers. (Before the batter puffs into those fluffy, luscious fritters the cook has to peel off the skins of the individual beans. While in the midst of this tedious process-- that, frankly, made me want to pull my hair out-- it dawned on me that the only way these sisters have the patience to make this dish is that they must work in a group, turning the food prepping ordeal into a gumbo ya ya session. )
In contrast to the complicated but delicious acaraje, the recipe below is simple, nourishing and makes me feel good when I serve it to my son and self. Especially when I add coconut milk to the rice cooking water, it fills my apartment with savory, yummy smell and makes me feel like one of those old time mamas padding around in house slippers, listening to soul-blues. You know the ones with their weekly rituals that involve cooking up a mess of greens, wash day beans or fish and spaghetti.
Here are the ingredients:
* small bag of fresh black eyed peas soaked and cooked without salt (beans soften better this way) or about four cups of frozen black eyed peas
* a few medium carrots, sliced
* four or five tomatoes, diced
* a few sprigs of fresh thyme
* about four cloves of minced, fresh garlic or a few cubes of
Dorot frozen crushed garlic
* about a third a cup of fresh cilantro, chopped
* small can of tomato sauce
* about a half cup onion, bell pepper and celery frozen veggie medley
*
Spike no salt seasoning or similar herb mixture
* Salt to taste
* about a third cup olive oil
* drizzle of blackstrap molasses
* tablespoon of vegetarian
Better than Bouillon No Beef base or one smoked turkey neck cut into rounds
Add as much water as recommended on package of dry or frozen beans. If you have some time on your hands and want a traditional flavor then put all ingredients in a slow cooker, go on about your business and expect to be comforted as the home cooked aroma gains strength. If you're in a rush, then use your pressure cooker, keeping in mind that cowpeas, like lentils, cook pretty quickly. So don't keep them under pressure for any more than about t
wenty minutes. (Note: If using the smoked turkey neck for flavoring instead of bouillon slightly reduce water you cook beans in, place pieces of turkey in medium saucepan and fill about half way with water. Add fresh thyme and gently boil turkey until water turns light brown. Add this broth to beans.)
Ladle the peas on top of steamed basmati, jasmine or brown rice and serve alongside a bit of sauteed cabbage. Next, pour yourself a glass of champagne and lift your glass to health, wealth and prosperity in 2009 and beyond.
I'm about a day late as far as the Gregorian calendar goes, but I figure that as long as I post this message before Chinese New Year, then I'm doing okay...
wenty minutes. (Note: If using the smoked turkey neck for flavoring instead of bouillon slightly reduce water you cook beans in, place pieces of turkey in medium saucepan and fill about half way with water. Add fresh thyme and gently boil turkey until water turns light brown. Add this broth to beans.) 