This was inspired by my favorite dish at Cookry, the West African restaurant in Des Moines. My version isn't nearly as butter-laden, and I'm far too lazy to make rice, but it was delicious over cracked wheat.
1 heaping tablespoon Earth Balance
1/4 tsp ginger
1/4 tsp turmeric
1/4 tsp Cajun seasoning
2 cloves garlic, diced
1 small leek, thinly sliced
2 cans black-eyed peas, drained
1 can finely diced tomatoes, drained
1/2 vegetable bouillon cube
1 cup water
1/2 cup coconut milk
1-1/2 Tbsp nutritional yeast (optional)
1/2 cup cracked wheat
1-1/2 cups water
1/2 vegetable bouillon cube
Melt the Earth Balance in a heavy-bottomed large saucepan over medium-high heat. Add the spices, garlic and leek and saute for 3-4 minutes, or until fragrant and golden. Add the black-eyed peas, tomatoes, 1/2 of the bouillon cube, nutritional yeast, water and coconut milk and lower to a simmer. Simmer for 30-40 minutes, or until the sauce has thickened.
Meanwhile, put the cracket wheat, water and the other half of the bouillon cube into a smaller saucepan. Cover and bring to a boil, then lower to a simmer and cook for 20-30 minutes, or until the bulgur has softened.
To serve, spoon the black-eyed pea mixture over the bulgur. Eat with grilled plantains.
