Namibian Black-Eyed Peas

1. 1

   Soak fresh peas (used canned peas if you cannot find fresh) in cold water for about five minutes to soften.

2. 2

   Using both hands, rub and gently squeeze the peas as they continue to soak.

3. 3

   This process will gradually loosen the skins, which will float to the top.

4. 4

   Skim and discard the skins.

5. 5

   Drain and rinse the peas, add salt and hot pepper and cover with clean water.

6. 6

   Boil until tender.

7. 7

   Serve, along with the cooking water over oshifima or another stiff porridge.

8. 8

   If you like, you can cook greens, such as spinach and perhaps serve some sliced bananas with peanuts to have a complete meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.