Potatoes, Vegetables & Sides
1 cup Black-eyed peas, raw
1-1/2 tsp Salt
3/4 cup Olive oil (preferred) or palm oil, if available
1 ea Medium onion
1 Tbs Garlic, minced
1 can Chopped or crushed tomatoes, 15 oz
1 ea Jalapeño or serrano pepper, small or 3/4t Ghanaian red pepper (preferred)
Traditional Ghanaian recipe, brought by Crystal, 10/08.
Place black-eyed peas into a pan with 4 cups of water. Bring to a rapid boil for 2 minutes, then remove from heat. Cover and let stand for 1 hour. Drain water and rinse.
Add 3 cups of hot water and 1 tsp of salt to beans and simmer gently for 1-1/2 - 2 hours. Drain water when finished.
Season onions and garlic with salt and pepper, and saute in oil until translucent.
Chop the jalapeno finely.
Add beans, tomatoes and jalapeno to onions and garlic and bring to a light boil; continue for 20-30 minutes.
Lightly mash the mixture, salt to taste and eat with fried plantains.