Give Nigerian black-eyed pea stew a try
This stew is a good fit for the new Canada Food Guide
Justine Esan brought a piece of Nigeria to the Parkdale Food Centre this week.
The Parkdale Food Centre has been asking their immigrant clients to showcase foods from their homelands, especially those that are a good fit for the new Canada Food Guide.
One of those recipes is ewa, a traditional Nigerian black-eyed pea dish brought to the centre by Esan who is originally from Nigeria.
CBC Radio's All In A Day host Alan Neal visited the centre on Tuesday and joined Esan to learn more about the dish.
Nigerian Black Eyed Peas or Ewa
- 4 cups black eyed peas.
- 1/4 cups chopped onion.
- 1/2 cup red pepper.
- 1 cup chopped tomato.
- 2 cups chopped kale (any leafy green will do).
- 3 tbsp palm oil.
- 2 tbsp dried ground mackerel.
- 2 tbsp curry powder salt to taste.
- 1/4 lb fish or shrimp.
- Rinse beans thoroughly, then bring to a boil in a pot with enough water to cover. Occasionally you will need to add water as the beans will absorb the cooking liquid as they soften, cook to desired tenderness.
- Peel onions and wash peppers, tomatoes and kale.
- Roughly chop onions and peppers. Pulse in a blender until smooth (you can add a little water if you need to). Dice tomato and shred kale.
- Over a medium/high heat add your palm oil. Once the oil heats up, add the tomato, pepper and onion. Cook until soft, for about 5 minutes.
- Once cooked stir in curry powder and dried mackerel and salt. Add cooked beans and fish and stir to incorporate. Let cook for 10 minutes on a low heat. To finish, add chopped kale and let cook for a minute. Add salt to taste.
CBC Radio's All In A Day