Ingredients:

• 400 g Black-eyed beans, soaked overnight and cooked
• 200 g tomato purée
• 2 big onions
• 1 Tsp fresh ground pepper
• 1 garlic clove, finely crushed
• ½ ginger, finely chopped
• 1 tsp curry
• 200 ml palm oil
• 100 ml vegetable stock
• 1½ Tsp salt
• ½ tsp cumin
• Pinch of grated nutmeg

• Clean the black-eyed peas in water in a large pot. Soak them in water for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander. If using smoked or dried fish: remove bones and skin, rinse and soak in water, then dry. If using dried shrimp: grind the shrimp (or obtain already ground or powdered shrimp).
• Place the black-eyed peas iIn a large pot, fill with water to just cover the peas. Bring to a slow boil, reduce heat, cover, and simmer until the peas are tender, thirty minutes to an hour. When cooked, the peas should be moist, but not standing in water
• Heat the oil in a sauce pan, add the onions, pepper, cumin, garlic, ginger, curry and salt. Let it cook for about 10 minutes
• Add the tomatoes, the vegetable stock, nutmeg, and let it cook until the tomatoes are tender.
• Add the beans and let it cook for about 40 minutes, stir it once in a while. Serve with yam, potatoes, plantian, cocoyam, rice, gari, etc.