Black Eyed Pea and Benne Seed Dip RecipeOrigin: West Africa Period: Traditional |
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This is a classic West African equivalent of the Middle Eastern hummus that mixes cooked black-eyed peas with benne seed paste (tahini) and the ubiquitous hot chillies to make a fiery dip. Ingredients:
300g black-eyed peas 
Black Eyed Pea and Benne Seed Dip Preparation:Method:Soak the cleaned black-eyed peas over night in sufficient water to cover. The following day, drain the black-eyed peas then place in a saucepan, cover with water, bring to a boil then reduce to a simmer and cook until tender (between 90 minutes and 150 minutes, depending on the age of the beans). Drain then reserve about 240ml of cooking water and 80g of drained beans. Put the remaining drained beans in a food processors or mash with a pestle and mortar. Add the benne seed paste and mix well. Stir in the reserved of cooking water, lime juice, lime zest, garlic, chillies, salt and black pepper. If the resultant paste seems too thick, slowly add water until you have the consistency that you like. Pour into flat bowl, decorate with reserved beans, drizzle with olive oil, and sprinkle with paprika or red chilli powder. Serve with a fresh crusty baguette and hot pepper sauce. |
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