1 medium onion
2 tablespoons extra-virgin olive oil
1 to 2 teaspoons fresh grated ginger (more to taste, we like a lot!)
1 clove of garlic
¼ teaspoon or more cayenne or Berbere spice
1 large can of crushed tomatoes
2 (15-ounce) cans black-eyed peas, drained
8 ounce of cut, frozen okra, thawed
Salt
Recipe and photo by David Wilcoxen