This is an African recipe using black eyed peas, flavoured with a generous kick of spice from habanero chillies.

Serves
2

Preparation

15min

Cooking

1hr
40min

Skill level

Easy
By
Average: 4.6 (32 votes)
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Ingredients

  • 2 cups black-eyed peas
  • 1 generous splash palm oil
  • 1 tbsp okogolo
  • 1 stock cube
  • habanero chillies, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Wash and sort the black eyed peas, then boil for about 1 hour or until soft.

Stir in palm oil and spice with okogolo, stock cube and a touch of habanero chilli.

Simmer for another 30 minutes to consolidate the flavours.

 

Note

• Okogolo is a tart, lemony and uniquely African spice. It is like a kidney bean in shape, and roasted and pounded before use.