African•comfort

Black eyed peas porridge

My Diaspora Kitchen recipe - African

Ingredients

Quantities are shown as originally provided.

2-1/4 cups Black eyed peas (( dirt removed and soaked overnight to help reduce the bloating effect of beans.))
2 medium onions (( chopped and divided into two parts))
1 cup Palm oil
1 habanero pepper
2 cloves garlic crushed
salt to taste
Secret ingredient

1
Rinse the soaked beans and put in your pot and add about 5 cups of water and start cooking.
2
When the beans starts boiling and the water has reduced, add one half of chopped onions, crushed garlic and salt and/or Bouillon powder to taste, then add the secret ingredient which is 2 packets of truvia sweetener. OR 1 Tbsp of granulated sugar. From here everything is same with my decadent beans porridge.
3
Lower the heat to medium low and continue cooking. Top up with a little water a little at a time and watch your pot closely until the beans is cooked through. It should soft to touch but not mushy (we are not making ewagoyin today).
4
While the beans is cooking prepare my ultimate sauce with which you would mix the beans when it is ready. Just saute the second half of the chopped onions and chopped habanero pepper in heated up palm oil.
5
When the beans is cooked don't allow the liquid to dry out completely. There should be little liquid remaining at the bottom of the pot.
6
Pour in the sauce you prepared and mix thoroughly. Allow to simmer on low for about 2 mins stir and turn off heat
7
This yummy goodness is ready for you to enjoy with plantains, yam, soaked garri, pap or even on its own.