CookEat Recipe
Okra and Black-Eyed Peas with Ginger
Sautéed okra and black-eyed peas are combined with cinnamon-roasted plantain and ginger. Spoon onto baguette toasts spread with natural yogurt.
Method
Steps
Step 1
Heat the oven to 200°C. Peel the plantain and cut into 1 cm cubes. Toss with 1 teaspoon olive oil and the cinnamon and roast for 20–25 minutes, turning once, until tender.
Step 2
Use canned black-eyed peas, weighed after draining and rinsing. Wash and dry the okra, trim the stalks and slice into rounds. Peel and finely grate the ginger.
Step 3
Heat the remaining 2 teaspoons olive oil in a pan over medium heat. Sauté the okra for 8–10 minutes, stirring, until tender. Add the peas and ginger and cook for 3 minutes to heat through; fold in the roasted plantain.
Step 4
Slice the baguette thinly and toast on a tray for 5–8 minutes until crisp. Spread the yogurt onto the toasts, add the warm vegetable mixture and divide into six portions. Serve immediately.
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