Cala
(Coconut Candy) Recipe

Origin: Aruba      Period: Traditional

Ingredients:

225g black-eyed peas
1/4 tsp cayenne pepper
1 tsp salt
120ml water
oil for deep frying

Cala
(Coconut Candy) Preparation:

Method:

Combine the black-eyed peas and salt in a bowl. Cover with plenty of water and set aside to soak over night. The following day, drain the beans then rub them vigourously in the folds of a tea towel to remove the skins. Wash the beans and discard the skins then drain and dry the beans thoroughly.

Place in batches in a coffee grinder and render to a powder. Transfer to a bowl and add the cayenne pepper and salt. Begin beating with a whisk and gradually add the water, beating all the while. Continue beating until the batter is fluffy and has doubled in volume.

Heat oil in a pan or wok and when hot drop the batter by the teaspoon into the deep fat. Cook until golden brown and puffed then drain on kitchen paper and serve hot.

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