By Juvy S. Iliwiliw


“Provisions” are what share the plate with a main dish. Fried bananas are de rigueur. Martinique alone has 50 different sorts, from monster green plaintains to plump red ones to sweet thumb-size yellow jobs. Cassava is another favorite, along with yams or sweet potatoes. And there are the “peas,” possible black-eyed peas, but just as often any of a number of different tasty beans. In the islands, black-eyed peas are known as black-eyed beans. This is now your time to share your “provisions” to someone especially to your family by serving this black-eyed pea and pumpkin salad recipe.

You will need:


PEAS
1 cup dried black-eyed peas
4 cups water

For pumpkin: Preheat oven to 400^oF. Arrange pumpkin in single layer in 8x8x2-inch glass baking dish. Drizzle with 3 tablespoons water and oil. Sprinkle with salt and pepper. Bake until tender when pierced, turning occasionally, about 15 minutes. Add garlic; stir to coat. Cool.


For salad: Whisk oil and lime juice in bowl. Season dressing with salt and pepper. Combine all remaining ingredients and peas in large bowl. Add dressing; toss. Season with salt and pepper. Add pumpkin; toss. (Can be made 2 hours ahead. Let stand at room temperature.)