Ewa dodo

• 2 cups dried black-eyed peas
• 4 cups boiling water
• 1/2 cup chopped onion
• 1 large tomato, chopped
• 1 1/2 - 3 teaspoons crushed red pepper
• 2 tablespoons tomato paste
• 3 tablespoons oil
• one 7-ounce can of tuna or two 4 1/2-ounce cans of shrimp
• 3 large plantains or bananas, cut in 1/4-inch slices
• 1/2 teaspoon salt
• 1 cup oil for frying

Wash peas in cold running water. Cover with boiling water; boil 2 minutes. Remove from heat and soak 1 to 2 hours; simmer in the same water until tender, about 2 hours. Add onion, tomato, and pepper to peas; cook for 15 minutes. Add tomato paste, oil, and fish to peas; cover and simmer for 10 minutes without stirring. Remove cover; stir and simmer for 5 minutes.

Sprinkle plantains or bananas with salt; deep-fat fry in oil until golden brown. Drain on absorbent paper.

Wolof Rice

• 2 pounds sirloin steak or tenderized beef, cut in 12 pieces
• 4 1/2 cups water
• 2 teaspoons salt
• 1/2 cup peanut oil
• 2 large tomatoes, chopped
• 1 large onion, chopped
• 2 tablespoons tomato paste
• 1 1/2 - 3 teaspoons crushed red pepper
• 1 cup rice

Simmer steak in 1/2 cup of water to which 1 teaspoon salt has been added, until water is evaporated. Brown steak in 1/4 cup hot oil. Set aside and keep warm.

Combine in saucepan 1 tomato, 1/2 of the chopped onion, 1 tablespoon tomato paste, crushed red pepper, remaining oil, and 2 cups of water. Simmer until water is almost evaporated. Add browned meat to tomato mixture and simmer gently until mixture is thick and all water evaporated.

Cook rice in remaining water, to which 1 teaspoon of salt has been added, for 15 minutes. add the remaining onion and tomato and remaining tomato paste to the rice. Cover saucepan and simmer for 20 minutes.