Black Eye Peas

1. 1

   After soaking, add another 500 ml water and 1t salt. Boil, skim and simmer for 5 minutes. Drain and discard liquid

2. 2

   heat the oil,, when hot put in the astefida and cumin seeds. Add chopped onion, fry for 7-8 minutes until lightly browned

3. 3

   Add the tumeric, coriander and cumin and cook for one minutes

4. 4

   Put in tomato sauce and simmer for 5 minutes on low heat.

5. 5

   Add the black eye peas, 150 ml water, the rest of the salt, the cayenne and tamarind paste. Bring to the boil. Cover, lower heat and simmer gently for 30 minutes.

No additional tips available.