In Africa, this dish is traditionally made with cowpeas, a slightly smaller, but very similar legume. If fresh black-eyed peas are not available, used canned peas.
4 cups fresh black-eyed peas
water to cover the peas
1 teaspoon salt
½ teaspoon red pepper flakes
INSTRUCTIONS (for fresh pears):
1. In a kettle or large bowl, soak fresh peas in cold water for 5 minutes, or until they soften. Allowing peas to continue soaking, rub them gently between your palms to help remove the skins. When the skins float to the top, use a slotted spoon to remove them.
2. Pour water and skinless peas into a colander to drain. Rinse peas with cold water.
3. Place peas in a Dutch oven and add enough fresh water to cover them. Add salt and red pepper flakes and bring to a boil over high heat.
4. Turn heat down to a simmer and cook peas for about 1 hour, or until they can be easily pierced with a fork.
INSTRUCTIONS (if using canned peas):
Rinse well and place in a pot or Dutch oven. Add salt, red pepper flakes, and 3½ cups water. Place over medium heat and simmer 10–15 minutes, or until warmed through.
To serve, spoon peas and a little bit of the cooking water over stiff porridge or cornmeal with puree pumpkin and peanut butter.
Recipe from: Cooking the Southern African Way by Kari Cornell in Consultation with Peter Thomas