- 1 tablespoon grated onions
- 2 15-ounce cans black-eyed peas
- l/2 cup cooking oil, or palm oil
- salt and Sugar to taste
- 1 small (6-ounce) can tomato sauce
- 1 level teaspoon paprika
Sauté onions in oil in a saucepan until tender. Add tomato sauce, paprika, and Beans, mashing some of the beans as you stir, to thicken the stew. Add salt. Stir in Sugar if desired and serve warm over Tatale or Kelewele.
Serves 4 to 6 Cooking time: 20 minutes