1 pound dried black-eyed peas
4 cups water, or enough to cover the beans to soak overnight
¾ cup chopped shallots or onion
2 tablespoons chopped garlic (optional)
¼ teaspoon black pepper
3 tablespoons unreﬁned coconut oil
- Soak the black-eyed peas overnight in enough water to cover them (as they will absorb the water), then cover. The next day, drain them and remove their outer skins by rubbing them together with the palms of your hands. (The faster way to do this is to put the peas into a food processor, cover them with water, and pulse for a few seconds. Add a little bit more water, pulse it again. Then transfer the peas to a bowl. Add enough water to cover the peas; they should be foaming.) Rub the skins oﬀ the peas and discard the skins. This is done easily by ﬁlling the bowl with water and pouring the water and the skins — which ﬂoat to the top — out.
- Take the skinless peas and put them in a food processor or good blender. You want to puree it to a ﬁne paste—not too runny, not too thick. Remember to keep adding water slowly while the processor is running. Add the shallots or onion and garlic; pulse until they have become part of the paste.
- Season to taste with salt and a pinch of black pepper.
- Meanwhile in a skillet, heat oil over medium-low heat until it is hot. Spoon the accara mixture into lemon-sized balls then cook in the oil, ﬂipping the fritter over once or twice, until golden brown on both sides. (It usually takes 5-7 minutes on medium heat.)
- Fry the accara in small batches until golden brown all over, turning once. Remove with a slotted spoon and drain on paper towels. Serve at room temperature with kanni hot sauce (recipe here).
Prep 15 m
Cook 1 h 20 m
Ready In 1 h 35 m
- Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
- Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
- Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
- Add tomato sauce, water, and shrimp and simmer for 10 minutes.
- Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.
Zimbabwean Chicken and Vegetable Soup
Prep 30 m
Cook 1 h 30 m
Ready In 2 h
- Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
- Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.
African Sweet Potato and Peanut Soup
Prep 20 m
Cook 55 m
Ready In 1 h 15 m
- Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
- Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
- Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.