Recipe of the week: Trini split peas with spinach and okra

Because of the huge influence India has had on the island, Trinidad is home to some of the best vegetarian curries, say Craig and Shaun McAnuff — and you get that with this particular dish.

We’ve added mango chutney, spinach and okra for that HUGE flavor! It’s best to soak the peas for a few hours (or overnight) to allow them to expand a bit, but that’s not necessary if you’re short on time.

Serves four people

  • 350g split dried peas
  • 1.7 liters of water
  • 1 onion, finely chopped
  • 1 skullcap pepper, seeded and finely chopped
  • 2 tablespoons ground turmeric
  • 1 teaspoon ground dill
  • 1 teaspoon ground pimento (allspice)
  • 1 tbsp mango chutney, plus extra to serve
  • a handful of spinach
  • 3 tablespoons vegetable oil
  • 4 cloves of garlic, minced
  • 1 tablespoon fennel seeds
  • 2 bay leaves
  • 8 okra, sliced ​​lengthwise
  • salt and freshly ground black pepper
  • First, wash and drain the split peas two or three times, until the water is clear. Put them in a large pot with water and bring to a boil.
  • Now, season with onion, scotch bonnet, turmeric, cumin, chili, mango chutney, salt and black pepper to taste. Simmer for 40 minutes until beans are tender.
  • Use a stick blender to blend until smooth but not completely smooth. Add salt and black pepper to taste, stir until the water spinach wilts, turn off the heat and let stand – the liquid will soak into the beans and thicken. Add a little hot water if it needs loosening.
  • Heat oil in a pan, add garlic, cumin seeds and bay leaves. Fry for 3-4 minutes until sizzling and fragrant, being careful not to burn, then add the curry.
  • In the same pan, sauté the sliced ​​okra and serve alongside the curry, with rice and flatbread.
  • Serve with mango chili sauce and spicy chili sauce.

Natural Flava book cover

Taken from Natural Flava by Craig and Shaun McAnuff, published by Bloomsbury Press (UK) for £22. To buy from The Week Bookshop for £17.99, call 020-3176 3835 or visit Recipe of the week: Trini split peas with spinach and okra

Fry Electronics Team

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