Pureed Black-eyed Peas

Adayi

Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

Appears in

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

Boiled black-eyed peas are also known as “aboboe”. When black-eyed peas are cooked and then mashed or pureed, as here, the dish is called “adayi.” When served with moistened gari and heated in coconut oil, it makes a simple, humble, but soothing and satisfying meal.

Ingredients

  • 2 cups dried black-eyed peas or other cowpeas
  • Salt to taste

Method

Directions

  1. Rinse and pick over the dried black-eyed peas or other cowpeas, removing any stones or damaged peas. Soak the peas in water to cover in a large pot for a few hours or overnight. (Or use the quick-soak method: put them in a large pot, cover well with water, bring to a boil and boil for a few minutes, then leave them to sit for an hour.)
  2. Drai