Black Eyed Peas with Spicy Orka
Ingredients
1 quart water
1 smoked turkey leg
2 cloves garlic smashed
2 cloves garlic minced
1 medium onion, ½ sliced, 1/2 chopped
1 pound black eyed peas sorted, rinsed and soaked overnight
1 bay leaf
2 cups chicken stock
4 tablespoons butter
2 teaspoons salt
1 teaspoon fresh ground pepper
1 teaspoon garlic powder
2 teaspoons chopped fresh thyme
2 fresh sage leaves
2 cloves sliced garlic
2 tablespoons ghee or high smoke point oil
2 cups of chopped okra
Cayenne pepper
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Directions
Place two tablespoons of butter in a medium sized sauté pan over medium heat. Once the butter has melted place the okra in the pan and season with salt, pepper and cayenne. Cook for 5-6 minutes or until softened stirring occasionally. Remove from heat and set aside
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Place the turkey leg, sliced onion, 1 bay leaf, mashed garlic cloves and water in a large stock pot and bring to a boil. Reduce the heat to medium low and cook for about two hours adding water a cup at a time if the meat becomes exposed. After two hours add the peas and stock and stir to combine. Bring to a boil then reduce to a simmer for 1 hour.
While the peas are cooking melt 2 tablespoons of the butter in a pan over medium heat. Once melted add the chopped onions and cook about two minutes. Add the minced garlic and season with the salt, pepper, garlic powder and thyme. Cook another two minutes then add to the pot with the peas. Bring to a boil, then reduce to simmer. Mash some of the peas against the side of the pot and partially cover. Add the okra and cook for 30 more minutes.
After 30 minutes remove the pot from the heat and set aside. Place the ghee in a small saucepan and melt over medium high heat. Once the ghee is hot add the sage and sliced garlic. Cook for about 30 seconds then pour into the peas. Stir to combine. Serve over rice.