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# Grind [[onion]]s and [[pepper]] and add to the bean mixture |
# Grind [[onion]]s and [[pepper]] and add to the bean mixture |
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# Add [[water]] and mix thoroughly |
# Add [[water]] and mix thoroughly |
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| − | # Remove all bones from the and add to the mixture with [[salt]] and palm oil |
+ | # Remove all bones from the fish and add to the mixture with [[salt]] and palm oil |
# Wrap spoonfuls of the mixture in banana leaves or aluminum foil squares or pour into pudding bowls, or custard cups all covered tightly with cellophane papers |
# Wrap spoonfuls of the mixture in banana leaves or aluminum foil squares or pour into pudding bowls, or custard cups all covered tightly with cellophane papers |
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# Cover in a steamer until pudding is firm |
# Cover in a steamer until pudding is firm |
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Latest revision as of 16:04, 26 June 2016
Ingredients
- 2 cups black-eyed peas
- 1 cup palm oil
- 3 tablespoons water
- 1 small onion
- 1 red pepper
- salt to taste
- banana leaves or aluminum foil squares
Directions
- Soak peas, remove the skins, and grind into a smooth paste
- Grind onions and pepper and add to the bean mixture
- Add water and mix thoroughly
- Remove all bones from the fish and add to the mixture with salt and palm oil
- Wrap spoonfuls of the mixture in banana leaves or aluminum foil squares or pour into pudding bowls, or custard cups all covered tightly with cellophane papers
- Cover in a steamer until pudding is firm
- Remove from the wrapper or container and serve hot