Nigerian Black Eyed Peas Food

FANCY TERRINE OF BLACK-EYED PEAS (NIGERIAN)

Steps:

• Soak black-eyed peas overnight. Drain. Remove skins by rubbing the peas together in water and letting the skins float to the top, then drain again and discard skins.
• Preheat oven to 375°F.
• Combine soaked skinned black eyed peas with onion, tomato paste, red pepper and salt in a food processor or blender and process until completely smooth. *Add 4-6 tbsp of water if necessary. You should not feel any lumps when you rub mixture between your fingers.
• Stir in oil, Maggi sauce and curry powder.
• Combine chopped onions and green peppers in a small bowl.
• Grease a 9-inch loaf pan.
• Pour 1 ½ cups of pea puree into the pan.
• Layer half of the shrimp and half of the onion/pepper mixture.
• Spread 1 more cup of pea puree into pan.
• Layer hardboiled egg slices over this. Spread chopped meat on top of egg slices.
• Spread 1 more cup of puree over meat. Add remaining shrimp, and then the remaining onion/pepper mixture. Spread the rest of the puree on top.
• Cover with foil and bake 1 hour.
• Remove foil and bake an additional 15 minutes until the top is browned.
• Cool in pan 20 minutes before turning out onto rack.

LIBERIAN BLACK-EYED PEA SOUP

Steps:

• In a covered saucepan, bring the black-eyed peas, garlic cloves, and 4 cups of the water to a boil.
• Reduce the heat and simmer until tender, about 45 minutes.
• Meanwhile, in a nonreactive soup pot, sauté the onions and celery in the 2 tablespoons water on medium heat for about 5 minutes, until the onions are translucent.
• Stir in the cayenne, allspice, and thyme and cook for 1 to 2 minutes, stirring frequently.
• Add the bell peppers, stir well, cover, and cook for 3 to 4 minutes.
• Stir in the corn, okra, tomatoes, and the remaining 2 cups of water.
• Cover and bring just to a boil; then add the greens, gently simmer until tender, and remove from the heat until the black- eyed peas are ready.
• When the black-eyed peas are tender, remove the garlic cloves or mash them with a fork against the side of the pan.
• Add the black-eyed peas and their cooking liquid to the soup pot.
• Stir in the cilantro, if using, and add salt and black pepper to taste.