Pureed Black-eyed Peas


Preparation info

  • Difficulty


  • Makes

    4 to 6


Appears in

The Ghana Cookbook

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.


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



  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. Drain off the water from the peas and add fresh water to cover. Bring to a boil and simmer for 45 minutes or until the peas are cooked and most of the water has cooked away.
  3. Add salt to taste, then mash the peas well (using a spoon or potato masher) or puree them in an electric blender.

To serve

Adayi makes an easy meal when eaten with gari. Heat a little coconut or other vegetable oil, and dampen the gari with warm water and the heated oil and serve with the pureed beans.


  • Cook in a slow cooker: Omit the presoaking, and cook them on low heat for several hours or overnight.
  • Use dehulled black-eyed peas, soak them and grind them in a blender, then cook.
  • Add a whole onion or ¼ to ½ teaspoon of dried ground red pepper or a whole seeded jalapeno to the pot when cooking.