Akidi

Ingredients

• Water (4 cups)
• Seasoning cubes (2)
• Salt (to taste)
• Smoked fish (1 cup, flaked)
• Stockfish (1 cup, soaked)
• Crayfish (2 tablespoons, ground)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Scotch bonnet pepper (1, chopped)
• Red bell pepper (1, chopped)
• Onion (1 medium, chopped)
• Palm oil (1/4 cup)
• Black (eyed peas - 2 cups, soaked overnight)

Instructions

1. Rinse the soaked black-eyed peas and set aside.
2. Heat the palm oil in a large pot over medium heat.
3. Add the chopped onion, red bell pepper, and Scotch bonnet pepper. Sauté until the onions are translucent.
4. Add the minced garlic, grated ginger, and ground crayfish. Stir well.
5. Add the soaked stockfish and smoked fish. Stir to combine.
6. Add the rinsed black-eyed peas and season with salt and seasoning cubes. Stir well to coat the peas with the spices.
7. Pour in the water and bring to a boil.
8. Reduce the heat to low, cover the pot, and simmer for about 45 minutes to 1 hour, or until the black-eyed peas are tender.
9. Serve hot as a main course or with a side of steamed rice or fufu.