Removing Skins From Black-eyed Peas

Several Ghanaian (and other West African) dishes first require removal of the outer coating (skins) from black-eyed peas. While it is possible to purchase pre-hulled and pre-ground peas in some African stores, I have found such packages unacceptable due to the presence of small stones and grittiness. Also, a food scientist suggests that my displeasure also had to do with the fine size of ground beans making it hard to attain the right fluffiness in the batters. Many others find them helpful, however. If using them, simply soak the dehulled beans and omit the manual, labor-intensive dehulling process described here.