serves
2
prep
15 minutes
cook
1:40 hour
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
1:40
hour
difficulty
Easy
level
Ingredients
- 2 cups
- 1 generous splash palm oil
- 1 tbsp okogolo
- 1 stock cube
- habanero chillies, to taste
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.
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.
