Boil water in a pot.

Rinse and add the black-eyed peas to the boiling water.

Add half of the chopped or sliced onion.

Cook on medium heat for 20 minutes, or until the beans are barely tender, ensuring the beans are covered by about 2 inches of water.

Avoid overfilling the pot to prevent overflowing.

In a blender, combine the remaining onion, red bell pepper, and tomato sauce (or fresh tomatoes).

Blend until the mixture is slightly smooth. Add habanero peppers if using.

Add the vegetable oil and the blended mixture to the pot with the black-eyed peas.

If desired, add meat at this stage.

Cook for another 15 minutes, stirring occasionally to prevent sticking.

Add water as needed to maintain desired consistency.

The mixture should be thick but not dry; adjust to your taste.

Season with salt and all-purpose seasoning to taste.

Add the cayenne pepper and frozen sweet corn to the pot.

Let simmer on low heat for another 15 minutes, or until the corn is tender.

Serve hot, warm, or at room temperature.