Antoine Black Eye Peas Accra

Here's a recipe for Black Eye Peas Accra, on of the favourites of the Rada feast, by Deborah Superville,

Antoine Black Eye Peas Accra

1 lb dry black eye peas
Salt
Black pepper
Onion/chive/green onion
Water
Oil to deep fry

Put peas in bowl and cover with cold water. Soak overnight. Use your fingers take the eye and skin off peas. (You can rub the peas in your hand to help remove the skin.)

Use a food mill/ food processor to grind the peas and onion together. (If using a food processor use as little water as possible.)

Beat the ground peas with a wooden sppon until fluffy, add salt and black pepper.

Heat oil in pan. Spoon the ground peas into heated oil. Fry using medium heat until golden brown.

D. Superville