Chef J. Ponder. Photo credit: prince_akeem/Instagram
“A traditional southern meal that will remind you of back home.”
Southern Style Black-Eyed Peas
Course: Dinner
Cuisine: Cuisine: Southern
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
Serving Size: 68
Ingredients:
- 2 cup dried black-eyed peas (4 cups cooked)
- 1 tbsp. oil
- 1 tsp. cumin powder
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 tsp. turmeric
- 1 tsp. cumin powder
- 1 tsp. chili powder
- 1 tbsp. coriander powder
- 1 can tomatoes, diced
- 1 cup of coconut milk
- 1 smoked Turkey wing
- 1 spring of cilantro
Preparation:
- Rinse and pick through the black-eyed peas. Soak overnight.
- Bring to a boil, reduce to a simmer.
- Cook smoked turkey wing until tender for 30-45 minutes.
- Drain soaked beans and add to pot with turkey stock while the beans are cooking.
- Heat oil in a large saucepan over medium-high heat.
- Add the cumin powder and fry. Stir for 5-10 seconds or until the seasoning blooms.
- Reduce the heat to medium and add the yellow onion.
- Fry until transparent then add the garlic and ginger. Fry until soft.
- Add spice powders and fry.
- Stir for a minute or until aroma is released.
- Add the canned tomato (reserve juice) and raise heat to medium-high.
- Simmer and stir occasionally. Crush the tomatoes with the back of your fork until you get a thick sauce.
- Add coconut milk and salt to taste.
- Simmer for a couple of minutes or until the sauce reaches the consistency that you like.
- Add black-eyed peas.
- Serve with fresh chopped cilantro sprinkled on top and saffron rice.
Photo credit, StockImageFactory/Shutterstock.com
To learn more about Chef J. Ponder, you can visit his website chefjacobyponder.com and follow him on Facebook @ChefJacobyPonder and Instagram @chefjponder.