| 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
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