May 22, 2010

Black-eyed Peas from Mali (Mo Dunguri)

We have had a crazy busy weekend for the last three weeks and finally having a relaxed one at home. And I was able to cook a few dishes after a pretty big break. Tonight's dinner included Rice with Black-eyed Peas, Plantain Casserole from Haiti and a simple salad.

In a skillet, heat a tsp of olive oil (+ butter, if you like), and sauté one small chopped onion, 2 cloves of garlic. Add a can of drained black-eyed peas, season with salt. The original recipe called for using a bouillon, but I used a tsp of Skhug and 1/4 tsp of cumin/coriander powder. Add 2 tsp of creamy peanut butter, 1/2 cup or more of water. Heat thoroughly till the peanut butter has melted. Serve with rice. The dish was yummy and would be a pretty good weeknight dinner. This recipe was adapted from the World Cookbook for Students.

I am sending this to MLLA#23, hosted by Susan of The Well-Seasoned Cook
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