16 oz raw black eye peas
8 cups water
1/2 teaspoon Lawry's Seasoned Salt
1 teaspoon plain table salt
1/8 cup canola oil (palm oil is traditional but fatty)
1 onion, chopped
15 oz canned diced tomatoes (or 2 fresh)
1 1/2 teaspoon curry powder
1 teaspoon paprika

Wash black eye peas in a colander or strainer. Boil on high for 15 minutes (use a timer or watch the clock) in a 3 quart or larger-sized pot. Add 1/2 teaspoon Lawry's Seasoned Salt and 1 teaspoon table salt.

Reduce heat to medium low and simmer for about 60 to 70 minutes, stirring occasionally. The more you stir the more mushy the black eye peas will be. If you want them to be firm and well-formed, then stir only once halfway during cooking.

Appearance: The black eye peas start out white and black and become brown when completely cooked. While cooking they look alarming, as though lots of little eyes are boiling and staring at you. Because of the contrast of black and white it is strange, but as it cooks, the white of the peas turn brown and the awkward contrast is gone.

Sauté onion in cooking oil for 10 minutes, then add tomatoes and spices and cook for 10 minutes or so. Add this mixture to the black eyed peas and cook for about 10 minutes.

Submitted by: Amaka Enetanya