250 g black-eyed peas

A good knob of fresh ginger, peeled and chopped

8 garlic cloves, chopped

2 fresh chilies, e.g. jalapeño, deseeded and chopped

6 cl oil (I always use a good olive oil, but others prefer lighter vegetable oils)

3 onions, chopped

2 tblsp ground cumin

1 tblsp ground coriander

1 tsp cayenne pepper

4 dl chopped tomato

Salt

Black pepper

Juice of 1 lime (or 2, if you bought it in Denmark where the quality is most often abysmal and getting juice from a lime is much like drawing water from a stone …..).

2 tblsp chopped fresh coriander leaves and 1 small thinly sliced red onion for garnish

 

Rinse the black-eyed peas and soak them in plenty of water for about 8 hours or overnight. Discard the soaking water. Cook the peas in plenty of water for 45-50 minutes.

Grind the ginger, chili pepper and garlic to a paste.

Heat the oil and sizzle the onions at medium heat for at least ten minutes, till they start to caramellise.

Add the garlic paste and cook, stirring, for a couple of minutes.

Add the cumin, coriander and cayenne, stir and cook for another minute.

Add the tomato and cook, stirring occasionally, for 15 minutes.

This sauce can now be frozen until the day you need to serve it.

Or you can add the black-eyed beans straightaway and cook for another 15 minutes.

Season with salt and black pepper, add the lime juice, and garnish.