The recipe calls for fresh chilli but chilli flakes can be used instead. This is a vegetarian version - normally, one would add bacon or ham hock at the same time as the onions.
The dish is very versatile and can be served with salad, a chunk of bread or ham.
INGREDIENTS
1 onion, diced
½ green, red, and yellow peppers diced
clove of garlic, chopped
1 med. sized courgette, diced
1 tin of chopped tomatoes
1 pinch salt and pepper
2 pinch cajun seasoning
chilli pepper flakes or fresh chilli
1 small tin of sweet corn
1 can of pre-cooked Black eyed peas (which have been drained of water) or
2 cups of black eyed peas which have been pre-cooked
100g chedder cheese
fresh coriander for garnishing
Long grain rice, boiled
Recipe continues
METHOD
In a frying pan, gently fry the onions, peppers, garlic, and chopped courgette until soft.
Add the tomatoes, and season with salt, pepper, cajun seasoning and chilli until the desired degree of hotness is achieved. Add the sweet corn and the black eye peas and gently fold into mixture. Continue to cook for approximately 5 minutes or until the sauce has reduced but not disappeared. The dish may be placed in the oven to finish off, although, it is now ready to eat. Sprinkle some cheese on the top and place it into the oven for approximately 10 minutes at 180 degrees celsius. Garnish with chopped coriander on top and serve with boiled long grain rice.