Average: 5 (2 votes)
Active time
30 minutes
10 Side Servings

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


  1. 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.
  2. 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.
  3. Serve with fried bananas or plantains. Or rice. Or anything.

Recipe and photo by David Wilcoxen


Calories: 338
Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 89mg
Total Carbohydrate: 58g
Fiber: 11g
Sugars: 7g
Protein: 21g

Yield: 10 Side Servings

How'd it Taste?

This dish should use palm oil and cassava grits sprinkled on top. we must return to our traditional oils when possible. our bodies are made to respond to them better. they are now growing palm fruit in south america so it isn't harvested in ways that hurt our people and the motherland, its grown by farmers getting a good price.
I agree. Don’t call the blog “old ways” and use African recipes without acknowledging the genius of African cusine. Palm oil is a healthy, nutritious oil used in west African and throughout the tropics. FOR A REASON. Learn about the benifits of the “old ways” learn the why, honor the people and then create a post. Call this recipe, okra and black eyed peas. It’s not Red-red.
Thank you for your suggestions, Jo. We encourage you to visit our health studies page to learn more about the benefits of olive oil and other traditional ingredients from across the globe. If you make your suggested changes, do let us know how the recipe turns out.
Kim Pryor
Delicious and nutritious!!
my grandmother made this dish for me all the time. I didn't know what it's name or it origins until now. Thanks grandma.
Food tastes even better when seasoned with memories!

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