BLACK EYED PEAS IN AFRICAN COOKING
This black eyed peas salad is simply the most refreshing salads I have made in a while with this type of beans. Black eyed peas are enjoyed through out Africa in a vast variety of traditional dishes. Lets start with me, Lebialem Cameroon. The traditional dish, country chop like we say is Koki beans and plantains. We soak the beans overnight and the next day peel off the skin. We then blend into a smooth paste, mix with some palm oil, other seasonings and then cook in plantain leaves. This yields a delicious pudding which is usually served with plantains or cocoyams.
Akara beans or black eyed peas fritters like some call it is another way we work with black eyed peas. Peel, blend, season, pan fry or deep fry. This is a common street food in Cameroon and some other West African countries. Enjoy as is or with a side of fiery hot pepper sauce. So much flavor! Moin moin is very popular in Nigeria mostly but also in Cameroon. The beans are blended with peppers, seasoned and cooked in plantain leaves or baked in a casserole dish. Red red, is a spicy black eyed peas stew enjoyed in Ghana. Palm oil, Tomatoes, chili peppers, onions are some of the spices that all work to produce a must try stew if you have not done so already.
BLACK EYED PEAS SALAD
Today is something different, different from what I’m accustom to when it comes to this bean. This hearty salad can pass for appetizer, main course, lunch or dinner. It’s clean, simple, super easy to make and just darn right delicious. Be sure to soak your beans overnight, so at least 8 hours. It cooks in about 20 minutes, especially for a salad like this. You want a bite to it. I for one don’t mess with raw red onions unless i’m dealing with salsas. Here is another exception for me. The red onions, cilantro, pepper, cumin and more make this bowl one flavorful power house. Get your protein load for the day by enjoying this bowl on me. And do share with someone, it’s the right thing to do.
Black eyed Peas salad
Ingredients
- 2 cups black eyed peas (soaked overnight)
- 1 cup grape tomatoes halved
- 1/4 cup chopped red onions
- 2 pinches of kosher salt
- 1/2 tsp cumin
- 1/2 tsp cayenne
- juice from half a lemon
- 1/4 cup Chopped Cilantro
Instructions
- In a sauce pan, add water to about an inch over black eyed peas, add 1/2 tsp of salt and cook for about 15 minutes or until beans are tender. Remove , drain and transfer to a large bowl
- Add all remaining ingredients, give it a nice mix, ending with the lemon juice. Serve immediately or refrigerate for later.
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