OSHINGALI (BLACK-EYED PEAS)

 

4 cups fresh black-eyed peas

1 tsp salt

1 chili pepper, crushed op tsp cayenne pepper

 

Soak fresh peas in cold water for about 5 minutes to soften. Using both hands, rub and gently squeeze the peas as they continue to soak. This process will gradually loosen the skins, which will float to the top and should be skimmed off and discarded.

Drain and rinse the peas, add salt and hot pepper, and cover with clean water. Boil until tender. Serve, along with the cooking water, over Oshifima or another stiff porridge.

 

Serves 4.

 

country : Namibia

course : vegan dish

 

source : The Africa News Cookbook : African Cooking for Western Kitchens / edited by Tami Hultman