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Namibian Black-eyed Peas

  • Writer: The Rainbow Team
    The Rainbow Team
  • Feb 24, 2015
  • 1 min read

Namibian Black-eyed Peas.jpg

Ingredients: 800 g black-eyed peas 1 tsp salt 1 chilli, pounded to a paste

Cooking Instructions: Soak the fresh back-eyed peas in water over night. The following day rub and gently squeeze the peas to remove their skins. Skim-off and discard the skins. Drain and rinse the peas, transfer to a pot, add the chilli and cover with water. Season with salt and pepper and simmer until tneder. Serve over Oshifima or an equivalent stiff porridge.

 
 
 

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