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