Tutu (Dutch Antilles Bean Porridge)

2 cups dried black-eyed peas

1 tablespoon vegetable oil

½ onion, finely chopped

3 cloves garlic, minced

1 cup all-purpose flour

5 cups water

2 teaspoons ground nutmeg

2 tablespoons white sugar

Cover black-eyed peas with water, and soak overnight.

Heat vegetable oil in a large saucepan over medium heat. Stir in garlic and onion, and cook until softened, about 4 minutes. Stir in flour until evenly combined with onion. Add water, nutmeg, and sugar. Drain peas, and add to saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the black-eyed peas are tender, about 30 minutes.