| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Niger | Tamwt01 | 6 | servings |
INGREDIENTS
| 3 | c | Dried blackeyed peas |
| 3 | tb | Unsalted butter or vegetable oil |
| 3 | Onions; diced | |
| 2 | Garlic cloves; peeled, chopped | |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Freshly-ground black pepper |
| 1 1/2 | ts | Ground cumin |
| 1/2 | ts | Ground coriander |
| 1/2 | ts | Red pepper flakes |
| 1 | ts | Salt |
| 6 | c | Chicken stock or water -; (to 8 cups) |
| 2 | Tomatoes; peeled, seeded, | |
| And diced | ||
| 1 | tb | Brown sugar |
| 1 | bn | Oregano leaves; roughly chopped |
| Plain yoghurt; for garnish |
INSTRUCTIONS
Place beans in a saucepan and cover with a generous quantity of water. Bring to a boil and cook, uncovered, until beans are tender, about 1 hour. Meanwhile, melt butter in a heavy-bottomed stockpot, add onions and cook until golden brown, about 5 minutes. Add garlic and cook 2 more minutes. Add dry spices and fry gently until aromas are released. Drain excess water off beans and add to stockpot, along with salt and stock or water. Cook gently over low heat until flavors are combined, about 20 minutes. Add tomatoes, brown sugar, and oregano, and cook an additional 10 minutes. Serve hot garnished with plain yogurt. This recipe yields 6 to 8 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A36 broadcast 12-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-10-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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