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Preparation Method

Prep stalks celery, finely diced red onion, finely chopped capsicum, roughly chopped cloves garlic, crushed gluten-free vegetable stock sweet potato, peeled and cut into 2-3cm chunks black-eyed peas, drained and rinsed okra, trimmed and roughly chopped into 2cm pieces parsley, roughly chopped steamed brown rice, to serve ground to make 1⁄2 tbsp whole black peppercorns STEP 1 Combine the ingredients for the Creole seasoning in a small bowl and then decant into a small jar. This will keep for up to six months in a cool, dry space, out of direct sunlight. STEP 2 Put the oil and gram flour in a large, deep pan. Whisk together and continue to do so over a low heat for 2-3 minutes or until the mixture has thickened and turned a dark caramel colour. STEP 3 Add the celery, onion, pepper and garlic, season with salt and fry for 8-10 minutes or until the vegetables have begun to soften. Add 3 tsp of the Creole seasoning, cooking for 30 seconds, then stir in the tomatoes and cook for a further minute. STEP 4 Stir in the stock, sweet potato, peas, okra and bay. Bring to a boil then leave to simmer, uncovered, for 30 minutes until the sweet potato is cooked through and the liquid has reduced slightly. Season to taste. Serve with steamed rice, scattered with the parsley. source: olivemagazine.com