The Nigerian black eyed peas porridge is a staple in the diets of many people across my country, especially for the people of the western part of the country.
This is one meal I used to hate growing up because to me, it wasn't as colourful and delicious as some other meals I loved plus the fact that I got stomach ache everytime I consumed it. As I got a little older, I couldn't continue to ignore their too many health benefits. As soon as I understood that my body needed it, I knew I just needed to find ways to feel good about eating it.
Thank goodness that with my method of cooking it, I've been able to eliminate the unpleasant side effects that previously accompanied my eating it.
Ingredients used are as follows;
3 cups of black eyed peas.
1/3 cup of Red Palm Oil.
4 tablespoon ground dried pepper.
2 medium sized onions and 7 medium sized tomatoes.
Cassava flakes.
Sugar.
Wash the black eyed peas with clean water, to remove the dirt. I wash several times until the water is relatively clear.
Then I put on fire and boil for 30 minutes.
Then I bring down and wash again. This is to reduce the level of something I react to—complex sugars called oligosaccharides.
After washing, I put in the pot and on the fire. I add salt to taste and cook for about 40 minutes or until they are very soft.
Then I add the blended onions.
Then I add the blended tomatoes.
Then I add the dried ground pepper and cook for another 10 minutes.
Then I add the Palm Oil.
This is what the porridge looks like after adding the Palm Oil.
It is ready! I am having it with cassava flakes and a little sugar.
Tasting time....... very delicious, just as softened as I want them to be.
All photos are of my authorship.
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