Ingredients
Black-eyed peas, onions, scotch bonnet peppers, salt, and oil for frying.
Recipe
- Soak black-eyed peas in water and then peel off the skins by rubbing them between your hands. Rinse the beans thoroughly.
- Blend the beans with onions and peppers to a smooth paste, adding a little water if necessary. Season with salt.
- Heat oil in a deep pan. Once hot, spoon the bean mixture into the oil in small batches, frying until each cake is golden brown and crispy.
- Drain on paper towels and serve hot with a side of bread or pap (fermented corn porridge).
