Preparation:
* We used diced tomatoes.
Heat the vegetable oil in a large skillet and fry onion until golden.
Add garlic, green pepper, turmeric, and cayenne pepper and fry for 2-3 minutes.
Add tomato juice (or tomatoes) and cumin and cook for 5 minutes.
Next add black-eyed peas and a little water if needed.
Let it simmer for 15 minutes.
Stir in lemon juice.
Serve over rice or cous cous.
(Taken from my friend Lori Nitzsche) |
