The Ingredients
¼ cup unsalted roasted peanuts or 3 tablespoons creamy peanut butter
2 tablespoons canola oil
1 yellow onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 large tomato finely chopped
Kosher salt
Two 15.5-ounce cans black-eyed peas , drained and rinsed
½ cup water
How to:
If using whole peanuts, place them in a food processor and pulse until finely ground, almost like sand. Set the peanuts aside.
Warm the oil in a medium saucepan set over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the coriander and turmeric and cook, stirring, until fragrant, about 30 seconds. Add the tomato and a large pinch of salt and cook, stirring occasionally, until the liquid from the tomato has evaporated and the mixture is quite dry, about 5 minutes. Add the peas, peanuts (or peanut butter, if using), and water, increase the heat to high, and bring the mixture to a boil. Reduce the heat to low and simmer just until the peas have absorbed some of the wonderful flavor, about 5 minutes. Season the peas to taste with salt and serve immediately, while hot. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).
Reprinted with permission from In Bibi’s Kitchen by Hawa Hassan with Julia Turshen, copyright © 2020. Photographs by Khadija M. Farah & Jennifer May. Published by Ten Speed Press, a division of Penguin Random House, LLC.