Prep 30 mins
Cook 24 hrs
From: “South of the Sahara: Traditional Cooking from the Lands of West Africa” by Elizabeth A. Jackson.
- 2 cups dried black-eyed peas, soaked overnight and skinned
- 1 onion, coarsely chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground red pepper
- 1⁄2 teaspoon salt
- 1⁄2 cup peanut oil
- 1 tablespoon maggi seasoning, sauce (or daddawa)
- 1 teaspoon curry powder
- 1 small onion, chopped
- 1⁄2 green bell pepper, chopped
- 3 hardboiled egg, peeled and sliced
- 1⁄2 lb shrimp, cooked and peeled
- 1 cup cooked meat, diced (such as chicken, ham, sausage or corned beef)
- Soak black-eyed peas overnight. Drain. Remove skins by rubbing the peas together in water and letting the skins float to the top, then drain again and discard skins.
- Preheat oven to 375°F.
- Combine soaked skinned black eyed peas with onion, tomato paste, red pepper and salt in a food processor or blender and process until completely smooth. *Add 4-6 tbsp of water if necessary. You should not feel any lumps when you rub mixture between your fingers.
- Stir in oil, Maggi sauce and curry powder.
- Combine chopped onions and green peppers in a small bowl.
- Grease a 9-inch loaf pan.
- Pour 1 ½ cups of pea puree into the pan.
- Layer half of the shrimp and half of the onion/pepper mixture.
- Spread 1 more cup of pea puree into pan.
- Layer hardboiled egg slices over this. Spread chopped meat on top of egg slices.
- Spread 1 more cup of puree over meat. Add remaining shrimp, and then the remaining onion/pepper mixture. Spread the rest of the puree on top.
- Cover with foil and bake 1 hour.
- Remove foil and bake an additional 15 minutes until the top is browned.
- Cool in pan 20 minutes before turning out onto rack.