Black-eyed peas and greens

Ingredients

• 1 1/2 cups (250 g) dried black-eyed peas, or two 15-oz (425 g) cans, rinsed
• 3 tablespoons olive oil or red palm oil
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 1 tablespoon grated fresh ginger
• 1 can (14.5 oz / 410 g) chopped tomatoes, or 3 fresh tomatoes, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 whole scotch bonnet or habanero pepper (optional)
• 1 large bunch amaranth greens (callaloo), collards or turnip greens, about 12 oz (340 g), washed and chopped; or 1 lb (450 g) frozen jute leaves or chopped greens
• Salt to taste

Method

1. If using dried peas, pick out any stones, rinse them, cover with plenty of water in a pot and simmer for 45 to 60 minutes until tender but not falling apart. Drain, keeping a cup of the cooking water.
2. In a large pot, warm the oil over medium heat and cook the onion for six to eight minutes until soft. Add the garlic and ginger and cook for one minute more.
3. Add the tomatoes, smoked paprika and thyme, and simmer for ten minutes until the sauce thickens.
4. Stir in the cooked peas and the whole pepper, if using, with a splash of the cooking water or plain water. Simmer for ten minutes.
5. Add the greens a handful at a time, stirring each in as it wilts. Cover and cook until they are tender: five minutes for amaranth or jute leaves, fifteen to twenty for collards.
6. Lift out the whole pepper, taste, and season with salt. Serve with fonio, millet or rice.