Banana Skin and Cowpeas RecipeOrigin: India Period: Traditional |
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This is a classic dish from the Tamilandu region of India that uses the cowpea Vigna unguiculata. If you do not have ready access to these you can substitute the closely-related black-eyed peas. Ingredients:
skins from 6 or 7 bananas 
Banana Skin and Cowpeas Preparation:Method:Soak the cowpeas in plenty of water over night. Drain, place in a pan then cover with plenty of water and bring to a boil. Reduce to a simmer and cook for about 60 minutes, or until tender. In the meantime, shred the banana peel finely then place in a small pan of boiling water along with the turmeric and a little salt. Reduce to a simmer and cook for about 20 minutes, or until tender. Drain off any excess water and set aside. When the cowpeas are tender heat the ghee in a wok or frying pan then add the mustard seeds and fry until they begin to splutter. Now stir-in the cooked banana peel then strain the cowpeas and add these to the pan as well. Stir to combine and allow to heat through then turn onto a serving plate, garnish with the grated coconut and serve. |
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