Best 3 Namibian Black Eyed Peas Recipes

NAMIBIAN BLACK-EYED PEAS

Steps:

• Soak fresh peas (used canned peas if you cannot find fresh) in cold water for about five 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.
• Skim and discard the skins.
• 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.
• If you like, you can cook greens, such as spinach and perhaps serve some sliced bananas with peanuts to have a complete meal.

NOT YOUR MAMA'S BLACK-EYED PEAS

Steps:

• Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.
• Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.
• Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.
• Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.

BLACK-EYED PEA JAMBALAYA

Steps:

• In a Dutch oven, combine the peas, water, okra, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add sausage and tomatoes; cover and simmer 15 minutes longer or until liquid is absorbed.