Namibian Black-Eyed Peas Recipe #54092
Felt like checking out some international recipes and Africa in particular. The times are guesses.
by Missy Wombat
1¼ hours | 15 min prep
SERVES 4
- 4 cups fresh black-eyed peas
- 1 teaspoon salt
- 1 chili pepper, crushed or 1/2 teaspoon cayenne pepper
- Soak fresh peas (used canned peas if you cannot find fresh) in cold water for about five minutes to soften.
- Using both hands, rub and gently squeeze the peas as they continue to soak.
- This process will gradually loosen the skins, which will float to the top.
- Skim and discard the skins.
- Drain and rinse the peas, add salt and hot pepper and cover with clean water.
- Boil until tender.
- Serve, along with the cooking water over oshifima or another stiff porridge.
- If you like, you can cook greens, such as spinach and perhaps serve some sliced bananas with peanuts to have a complete meal.
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5 stars