Zanzibar Beans in Coconut Sauce and Pan Fried Fish

"For a more authentic version of this dish, fresh fish or seafood can be used."

6 Tab. olive oil

1 pound sweet potatoes, peeled and cut into 1/2 inch cubes

1 large onion, chopped

6 garlic cloves, minced

2-inch piece of ginger, peeled and minced

1/2 tea. black pepper

1/2 tea. ground cloves

2 tea. ground cardamom

2 tea. ground turmeric

3 Serrano chilies, cut in half lengthwise

handful of fresh cilantro leaves

1-14 oz can coconut milk

1-15 oz can black-eyed peas, drained

salt to taste

fresh fish or other seafood (optional)

Heat the oil in a large pot over medium heat and fry the sweet potatoes until almost cooked through. Add the onion, garlic, and ginger and saute until the onion is soft. Add all the spices, chilies and cilantro and cook, stirring for about 3 minutes. Add the coconut milk, and beans. Simmer gently until the sweet potatoes are quite tender. Season with salt to taste and serve over rice. If you use the fish, fry the fish and then to serve, layer the rice first, then the fish, top with the beans and sauce.

Source: Adapted from the recipe at World Food Cafe, Chris and Carolyn Calidicott