Central African Inspired Black-Eyed Peas and Plantain Pockets
Journey into the rich and diverse flavors of Central Africa with this alluring Black-Eyed Peas and Plantain Pockets dish. Combining the creamy texture of black-eyed peas with the delicate heat of scotch bonnet pepper and the aromatic notes of garlic and onions, this dish is perfectly complemented by the unique envelope of plantain leaves. Serve this savory delight, and let the rustic, comforting essence of the Central African flavors soothe your senses. Perfect for a romantic dinner for two, this Intermediate-level recipe invites you to explore and indulge in a delectable culinary adventure.
Serves: 2, Difficulty: Intermediate
Preparation Time: 20 minutes, Cooking Time: 40 minutes
Ingredients
- 200 grams Black-eyed peas
- 40 ml Palm oil
- 2 Onions (medium-sized, finely chopped)
- 4 Garlic cloves (minced)
- 1 Scotch bonnet pepper (finely chopped, seeds removed)
- 4 Plantain leaves (for wrapping, each approximately 200×200 mm)
- 5 grams Salt
- 2 grams Black pepper
- 5 grams Cumin
- 5 grams Paprika
- 2 grams Thyme
Method
- Rinse the black-eyed peas thoroughly and place them in a large bowl. Cover with water and let them soak for 2 hours.
- Drain the black-eyed peas and place them in a pot. Cover with fresh water and bring to a boil. Reduce heat and simmer for 20 minutes or until tender. Drain and set aside.
- In a large pan, heat the palm oil over medium heat. Add the chopped onions and sauté until they become translucent.
- Stir in the minced garlic, scotch bonnet pepper, black-eyed peas, salt, black pepper, cumin, and paprika. Cook for 10 minutes, allowing the flavors to meld together.
- Cut each plantain leaf into a 200×200 mm square. Briefly heat each leaf over a flame or in a large frying pan to make them pliable.
- Place an equal portion of the black-eyed pea mixture in the center of each plantain leaf. Fold the leaf over the mixture to create a sealed pocket.
- Place the plantain leaf pockets in a steamer and steam for 10 minutes.
- Carefully remove the pockets from the steamer and serve hot.
Tips
- Ensure the plantain leaves are thoroughly heated to make them pliable for wrapping the mixture.
- Adjust the amount of scotch bonnet pepper to your preferred level of heat.
- For a more aromatic touch, you can add a pinch of thyme.
Nutritional Information
| Per 100g | Per Serving | |
|---|---|---|
| Energy (kcal) | 170 | 320 |
| Energy (kJ) | 710 | 1292 |
| Fat (g) | 8.5 | 16 |
| Saturated Fat (g) | 3.5 | 6.6 |
| Carbohydrates (g) | 18 | 36 |
| Sugars (g) | 4 | 8 |
| Proteins (g) | 6 | 11 |
Salt (g)</th
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