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
Method
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