This is an African recipe using black eyed peas, flavoured with a generous kick of spice from habanero chillies.
- 2 cups black-eyed peas
- 1 generous splash palm oil
- 1 tbsp okogolo
- 1 stock cube
- habanero chillies, to taste
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.
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.
• Okogolo is a tart, lemony and uniquely African spice. It is like a kidney bean in shape, and roasted and pounded before use.