Wash potatoes and cut them with skins into 2 cm cubes. Finely chop onion and grate ginger and garlic. Rinse canned bamboo shoots and let them drain; they are canned, not fermented.

Ingredients

• 600 gPotatoes, flesh and skin, raw
• 250 gBamboo shoots, canned, drained solids
• 350 gCowpeas, common (blackeyes, crowder, southern), mature seeds, cooked, boiled, without salt
• 400 gTomatoes, red, ripe, canned, packed in tomato juice
• 180 gOnions, raw
• 15 gGinger root, raw
• 15 gGarlic, raw
• 20 gOil, mustard
• 5 gSpices, turmeric, ground
• 4 gSpices, cumin seed
• 2 gSpices, pepper, red or cayenne
• 400 gBeverages, water, tap, drinking
• 7 gSalt, table

Method

1. Wash potatoes and cut them with skins into 2 cm cubes. Finely chop onion and grate ginger and garlic. Rinse canned bamboo shoots and let them drain; they are canned, not fermented.
2. Heat mustard oil to 170 °C in a pot. Bloom cumin, turmeric and cayenne for 30 seconds, add onion, ginger and garlic, and stir for 6 minutes until golden.
3. Add tomatoes, potatoes, 400 g water and salt. Cover and cook at 90 °C for 25 minutes until potatoes are almost tender.
4. Stir in rinsed canned bamboo shoots and cooked black-eyed peas. Cook uncovered at 90 °C for 12 minutes until the sauce thickens slightly and bamboo remains distinct.
5. Rest for 5 minutes and serve as a home-style potato mixture. Mustard oil and sauce remain part of the served dish.