Namibian Black-eyed Peas
Ingredients
- 4 cups fresh black-eyed peas
- 1 teaspoon salt
- 1 chile pepper|chili pepper, crushed or ½ teaspoon cayenne pepper
- Soak fresh black-eyed pea|fresh peas (used canned black-eyed pea|peas if you cannot find fresh) in cold water for about five minutes to soften.
- Using both hands, rub and gently squeeze the black-eyed pea|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 black-eyed pea|peas, add salt and chile pepper|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.
This article uses material from the "Namibian Black-eyed Peas" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
