Senegalese Black-Eyed Pea Stir-Fry with Plantains

Ingredients

• 2 cans Canned Black-Eyed Peas
• 2 ripe Plantains
• 1 medium Onion
• 2 cloves Garlic
• 1 Bell Pepper
• 2 tbsp Olive Oil
• 1 tsp Curry Powder
• 1/2 tsp Turmeric
• 2 cups Rice
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place 2 cups of rice and 4 cups of water into a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
2. 2While the rice cooks, drain and rinse the 2 cans of canned black-eyed peas. Peel and slice the 2 ripe plantains into 1.27 cm thick rounds. Dice the 1 medium onion and the 1 bell pepper into 1.27 cm pieces. Mince the 2 cloves of garlic.
3. 3Heat the 2 tablespoons of olive oil in a large 30.48 cm skillet over medium heat (176.7°C / 175°C).
4. 4Add the diced 1 medium onion and the diced 1 bell pepper to the hot skillet. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened and the onion is translucent.
5. 5Add the minced 2 cloves of garlic to the skillet and cook for 1 minute more, stirring constantly, until fragrant.
6. 6Stir in the drained and rinsed 2 cans of black-eyed peas, 1 teaspoon of curry powder, 1/2 teaspoon of turmeric, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
7. 7Add the sliced 2 ripe plantains to the skillet. Cook for another 5 to 7 minutes, stirring gently, until the plantains are tender and lightly golden brown and caramelized.
8. 8Serve the black-eyed pea and plantain mixture over the cooked 2 cups of rice.

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