Fancy Terrine of Black-Eyed Peas (Nigerian)

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READY IN: 24hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Puree
  • 2
    cups dried black-eyed peas, soaked overnight and skinned
  • 1
    onion, coarsely chopped
  • 1
    tablespoon tomato paste
  • 1
    teaspoon ground red pepper
  • 12
    teaspoon salt
  • 12
    cup peanut oil
  • 1
    tablespoon maggi seasoning, sauce (or daddawa)
  • 1
    teaspoon curry powder
  • Layers
  • 1
    small onion, chopped
  • 12
  • 3
    hardboiled egg, peeled and sliced
  • 12
    lb shrimp, cooked and peeled
  • 1
    cup cooked meat, diced (such as chicken, ham, sausage or corned beef)
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DIRECTIONS

  • 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.
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