Crowder Peas With Bonnet Peppers
1 package frozen crowder peas
2 small bonnet peppers, chopped
1 clove garlic, minced
1 yellow onion, chopped
1 1/2 pints chicken stock
1/4 to 1/2 teaspoon turmeric
2/3 teaspoon cayenne
Prepare peas according to package. Sauté bonnet peppers, garlic, and onion. Add chicken stock and turmeric. Cook until stock is reduced by half. Strain peas and stir into vegetables. Sprinkle with cayenne. Serve with white rice.
From “The Calypso Kitchen,” originally featured in Domain, Summer 1988
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