Fancy Terrine of Black-Eyed Peas (Nigerian)

Ingredients

Puree

• 2 cups dried black-eyed peas, soaked overnight and skinned
• 1 onion, coarsely chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground red pepper
• 1/2 teaspoon salt
• 1/2 cup peanut oil
• 1 tablespoon maggi seasoning, sauce (or daddawa)
• 1 teaspoon curry powder

Layers

• 1 small onion, chopped
• 1/2 green bell pepper, chopped
• 3 hardboiled egg, peeled and sliced
• 1/2 lb shrimp, cooked and peeled
• 1 cup cooked meat, diced (such as chicken, ham, sausage or corned beef)

Directions

1. 1

   Soak black-eyed peas overnight. Drain. Remove skins by rubbing the peas together in water and letting the skins float to the top, then drain again and discard skins.

2. 2

   Preheat oven to 375°F.

3. 3

   Combine soaked skinned black eyed peas with onion, tomato paste, red pepper and salt in a food processor or blender and process until completely smooth. *Add 4-6 tbsp of water if necessary. You should not feel any lumps when you rub mixture between your fingers.

4. 4

   Stir in oil, Maggi sauce and curry powder.

5. 5

   Combine chopped onions and green peppers in a small bowl.

6. 6

   Grease a 9-inch loaf pan.

7. 7

   Pour 1 ½ cups of pea puree into the pan.

8. 8

   Layer half of the shrimp and half of the onion/pepper mixture.

9. 9

   Spread 1 more cup of pea puree into pan.

10. 10

    Layer hardboiled egg slices over this. Spread chopped meat on top of egg slices.

11. 11

    Spread 1 more cup of puree over meat. Add remaining shrimp, and then the remaining onion/pepper mixture. Spread the rest of the puree on top.

12. 12

    Cover with foil and bake 1 hour.

13. 13

    Remove foil and bake an additional 15 minutes until the top is browned.

14. 14

    Cool in pan 20 minutes before turning out onto rack.