Black-Eyed Pea Stew (Lubiya)
Adapted from Gilda Angel’s Sephardic Holiday Cooking
Black-eyed peas are a traditional food for Rosh Hashanah in Sephardi communities, as well as in African-American homes, as symbols of abundance, wealth and fertility. Katherine Romanow adapted two of Gilda Angel's recipes to create this stew for the Jewish Women's Archive.
Ingredients
3 tablespoons vegetable or olive oil
2 small onions
1 clove garlic
1 teaspoon salt
1 teaspoon paprika
½ allspice
½ cinnamon
1 can (15 ounces) black-eyed peas
4 tablespoons tomato sauce
A few tablespoons tomato paste if you feel the stew needs thickening
2 cups vegetable broth or water
Instructions
Sauté onion and garlic in oil. Add salt, paprika, oregano, cinnamon to the onions and garlic. Add peas, tomato sauce and broth or water.
Bring to a boil and cook for 5 minutes.
Lower the heat and simmer for 15 minutes.
Share this Clip with your friends, family, community and social networks with just one click.
[email protected] is a project of Custom & Craft Jewish Rituals, Inc (EIN: 82-4765805), a 501(c)(3) tax-exempt California public benefit corporation. Your gift is tax deductible to the extent allowed by law.
Anyone you invite to collaborate with you will see everything posted to this Booklet and will have full access to edit Clips.
You will not be able to recover your
Are you sure you want to delete it?