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
- Slice the onion thinly and fry in the oil until it softens. Add ginger, garlic, and cayenne, and fry the spices for 1 minute. Don’t burn the ginger.
- Add the tomatoes (with all juices), black-eyed peas, and okra. Bring to a simmer and let it cook until the okra is nice and soft. Add salt until it tastes right.
- Serve with fried bananas or plantains. Or rice. Or anything.
Recipe and photo by David Wilcoxen