Namibian Black-Eyed Peas

Missy Wombat's Note:

Felt like checking out some international recipes and Africa in particular. The times are guesses.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 4 cups fresh black-eyed peas
• 1 teaspoon salt
• 1 chili peppers, crushed or ½ teaspoon cayenne pepper

Directions:

1. Soak fresh peas (used canned peas if you cannot find fresh) in cold water for about five minutes to soften.
2. Using both hands, rub and gently squeeze the peas as they continue to soak.
3. This process will gradually loosen the skins, which will float to the top.
4. Skim and discard the skins.
5. Drain and rinse the peas, add salt and hot pepper and cover with clean water.
6. Boil until tender.
7. Serve, along with the cooking water over oshifima or another stiff porridge.
8. If you like, you can cook greens, such as spinach and perhaps serve some sliced bananas with peanuts to have a complete meal.

Reviews

[Marsha D.]

Nice recipe! I used the 1/2tsp cayenne pepper and used frozen blacked eyed peas and added salt and let the peas simmer over low for a hour or so and kept checking the water level. For our personal taste I also added a slice of bacon for flavor and let it simmer in the pot with peas etc. til done. We liked the hint of the cayenne pepper. Thanks for sharing your recipe.