Instructions: Soak black-eyed peas in water to cover overnight. Drain. Add water to cover, bring to boil, reduce heat and simmer 30 minutes. Drain and reserve cooking liquid. Set aside.

Pour oil in large pot. Add onion, cayenne, curry powder, seasoned salt and salt to taste and cook over medium-high heat until onion begins to brown, 5 to 7 minutes. Add tomato slices and cook 3 minutes. Stir in tomato paste. Stir in 1/2 cup water and simmer 5 minutes. Add salmon, including juice, and break into bite-size pieces with back of wooden spoon. Simmer 3 minutes.

Add black-eyed peas and reserved cooking liquid and water if necessary to make 4 to 5 cups. Simmer 5 minutes. Add spinach and cook 20 minutes. Add more reserved cooking water if needed to keep stew moist but not soupy.

Season with salt to taste. Serve over rice.

8 servings.

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