Looking for something different to make with black-eyed peas, I consulted my valued copy of World Vegetarian Classics by Celia Brooks Brown. Once again, I was attracted to the two chapters devoted to African recipes. These simple fried black-eyed pea patties are Nigerian in origin and are served with "pilipili", which essentially means chili sauce. The author suggests using canned beans, as the traditional preparation involves rubbing the skins off. I decided to use dried beans, neglected to rub off the skins, adjusted the measurements slightly and came up with pea patties instead of the smaller cakes featured in the book. The earthy and nutty taste of the black-eyed peas really comes out here, and is perfectly complemented by the vibrant chili sauce.
I served these for dinner along with rice and green lentils in coconut milk to incorporate the essential grain component of the meal.
|Nigerian Black-Eyed Pea Patties with Pilipili Sauce|
|Recipe by Lisa Turner|
Adapted from World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen
Published on November 11, 2008
Simple, earthy and nutty black-eyed pea patties served with a fresh, vibrant, colorful and spicy red pepper and chili sauce
You might also enjoy these Northeast African Millet Patties.