african black eye peas

AFRICAN-STYLE BLACK EYED PEAS

I was first inspired to make black eyed peas (beans) after tasting Ma Regine’s version at Congolese dance camp in California. She worked her African mama magic to elevate these humble beans to be incredibly tasty and nourishing - perfect dance camp food, where you get so hungry from dancing 5 hours a day that you could eat your own arm. Regine also makes ass-burnin habanero sauce, and the Congolese aren’t shy with it.... nor am I. I love making a big pot of beans - in fact, it’s hard not to, with how much they expand when soaked and then cooked. It also helps keep all the neighborhood ruffians fed, like the one pictured.

2c black eyed peas, soaked overnight
3c water
1 tbsp ghee, coconut or palm oil (palm would be the most authentic)
1 1/2 tsp cumin seed
1c julienned onion
5 cloves garlic, minced
1 tbsp ginger, finely chopped
1 tsp turmeric
1/2c. crushed tomato (from a can)
1-2 tsp salt (beans can take a lot of salt)
1/2c sliced carrot
1/2c sliced celery
3/4c kale, de-stemmed and ripped into bite-sized pieces
salt and fresh ground black pepper to taste

chopped cilantro for garnish
as much habanero sauce as you can handle

matar paneer

MATAR PANEER - A CERTIFIABLE FOODGASM!

Oh, oh, swoonable!! Greater than the sum of its parts, this dish turned out so well it made my eyes roll back in my head. Adapted from a combination of recipes from “The Food of India: A Journey for Food Lovers” (Whitecap), this was the most delicious dish that has passed from my hands to my lips in a long time. And that’s saying something.

1 500g block paneer cheese, cut into 1-inch cubes
2 tbsp ghee

1 tbsp cumin seed
1 tbsp mustard seed
2/3c onion, julienned
4-5 cloves garlic, finely diced
1 tbsp ginger, finely diced
1 tsp turmeric powder
1/2 tsp coriander powder
1/2c diced canned tomatoes
2c peas, from frozen
1 tbsp maple syrup
1 tsp salt
chili to taste - I used 1/2 tsp habanero powder
chopped fresh cilantro

In a heavy skillet, heat the ghee (see dal recipe for instructions on making ghee). Toss the paneer in the ghee and saute until golden brown, then set aside on some paper towel to remove the oil and sprinkle some salt on top. In the remaining hot ghee, pop the seeds on medium-low heat. You can cover it while they pop, leaving a crack for air to get in, if you don’t want to be cleaning mustard seeds off of the stove and floor later. Then, saute the onion, garlic and ginger together. As the onion begins to get translucent, after about 5 minutes, add the turmeric, coriander and tomato and simmer on medium heat. After another 5 minutes, add the paneer that you set aside, the peas, maple syrup, salt and chili. (By the way, Harry’s Habanero is a great smoky/super spicy hot sauce - my fave if i’m going to buy it. You can get it at Whole Foods.) As you stir, take care not to break the cubes of paneer. Using the tossing technique with frying pans is helpful with this venture. When the peas are bright green (it won’t take long), it’s ready! Serve over brown rice and garnish with cilantro... or eat it off of your lover’s body. Just wait for it to cool down first!