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Namibian Black-Eyed Peas

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0625
Energy (kCal)1.25
Carbohydrates (g)0.2956
Total fats (g)0.0062
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak fresh peas (used canned peas if you cannot find fresh) in cold water for about five minutes to soften. | 2. Using both hands, rub and gently squeeze the peas as they continue to soak. | 3. This process will gradually loosen the skins, which will float to the top. | 4. Skim and discard the skins. | 5. Drain and rinse the peas, add salt and hot pepper and cover with clean water. | 6. Boil until tender. | 7. Serve, along with the cooking water over oshifima or another stiff porridge. | 8. If you like, you can cook greens, such as spinach and perhaps serve some sliced bananas with peanuts to have a complete meal. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black eyed pea 4 cups - - - -
    salt 1 teaspoon - - - -
    chili pepper 1 teaspoon crushed 1.25 0.2956 0.0625 0.0062

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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