Nigerian•healthy

Triple P Porridge

My Diaspora Kitchen recipe - Nigerian

Ingredients

Quantities are shown as originally provided.

1 lb (2-1/4 cups) Black eyed peas (( dirts picked out if any, and preferably soaked overnight))
1 medium Red bell pepper ((chopped))
2 medium onions ((chopped and divided into 2))
3/4 cup Palm oil
1 habanero pepper ((chopped))
4 medium irish/idaho potatoes ((cut in quarters))
2 medium plantains
1 tsp curry powder ((optional))
Salt /bouillon powder to taste
1 Tbsp Sugar or sweetner of choice (( This is optional. I only use it when I cook blackened peas. I don't use it wit honey beans ))

1
If beans was soaked overnight, rinse out, transfer to a pot and begin to cook.Measure out the beans. But if it wasn't soaked overnight, measure out beans, wash, transfer to a pot, add water and begin to cook.
2
When the beans starts boiling, turn off heat, Pour out the water in the sink, add more water, rinse without touching the beans, pour out water again, then add more and continue cooking. (This step is optional)
3
Add in 1/2 of the chopped onions, bouillon cube and sugar/sweetner ( you can use dried onions too) about a tablespoon or 2.
4
While the beans is cooking, prepare the sauce. heat up palm oil and saute the remaining chopped onions and habanero pepper for about 2 minutes and set aside.
5
Continue to cook the beans until it softens but still has about 1 inch of water above. Add the potatoes quarters and plantain chunks. (Use your discretion here, by this time the beans should be almost done. If it hasn't softened add a little water at a time and wait.)
6
Add in the sauce prepared above and the chopped red bell pepper,
7
Cover pot and allow it to simmer for 2 more minutes. Stir and turn off heat and YES your TRIPPLE P porridge is ready. How easy was that yo lol
8
What are you waiting for? Dig in and enjoy with loved ones.