CookEat Recipe
Black-Eyed Pea and Okra Sauce
Fully cooked black-eyed peas are blended with tender raw okra, whose natural mucilage helps bind the sauce. Allspice, thyme and raw shallot season the yogurt mixture, which is loosened gradually with water.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 400 ml of the listed water for blending; the remaining 2000 ml is for the soaking and cooking steps below.
Step 2
Use 180 g of dry black-eyed peas, weighed before soaking or cooking. Pick over and rinse.
Step 3
Put the rinsed black-eyed peas in a saucepan with 1500 ml of the cooking water; keep 500 ml aside to top up if needed.
Step 4
Bring to a boil and then simmer for 45–60 minutes, until every bean crushes easily with a fork, adding the reserved cooking water if needed to keep them submerged. Follow any longer packet directions. Drain well and discard the cooking liquid and unused top-up water. Add acidic ingredients only after this cooking is complete.
Step 5
While the pulses simmer, prepare and cook the other components in the steps below. Keep the prepared raw ingredients refrigerated until needed; if cooked components are ready early, cool them promptly and refrigerate.
Step 6
Use fresh tender okra; trim the caps without removing the flesh and slice thinly. Peel and finely mince shallot. Use ground allspice; measure before adding. Strip thyme leaves from the woody stems and chop finely before measuring.
Step 7
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 8
Combine the prepared black-eyed peas, okra, allspice, thyme leaves, red wine vinegar, shallot, natural yoghurt in a blender with all the olive oil. Blend until evenly combined, stopping to scrape down the bowl.
Step 9
If the sauce is too thick, stir in the reserved blending water 5 ml at a time, up to 400 ml in total. Stop at the consistency wanted for serving; discard any unused water.
Step 10
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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