Okra and Blackeye Pea Stew

2 cups okra – thickly sliced

1 small leek – sliced

1 1/2 cups (240g) cooked blackeye peas

1 red pepper – diced

1 onion – diced

2 cloves garlic – finely chopped

1/2 Scotch bonnet pepper- finely chopped and de-seeded

1 teaspoon course black pepper

1 tablespoon mixed herbs

2 teaspoons mild curry powder

1 tablespoon soy sauce

Salt to taste

1/2 tablespoon coconut oil for cooking


Heat oil add onions and garlic, then add okra and stir for a few seconds. Add spices and scotch bonnet. Stir. Add blackeye peas and soy sauce with 1 cup water. Leave to simmer on a medium heat for 20mins – add more water if needed. Check taste for salt

Serve with hard food

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