Namibian Black-Eyed Peas
From: Missy Wombat
- 4 cups fresh black-eyed peas
- 1 teaspoon salt
- 1 chili pepper, crushed or 1/2 teaspoon cayenne pepper
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.