Black-Eyed Pea Loaf

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Black-Eyed Pea Loaf

 

4 cups black-eyed peas

2 tablespoons ground fresh ginger

1 onion, finely chopped

1/4 cup palm oil

2 cups spinach leaves, shredded

1/2 cup water (or more)

African pepper (or any hot pepper like jalepeno), crushed, to taste

Chicken or seafood seasoning (optional)

Salt, to taste

 

Soak the black-eyed peas overnight. Remove the skin from the peas and

place them in a blender. Blend until smooth. Pour mixture into a

large bowl; add seasoning, onion, pepper and gradually add palm oil.

Add salt to taste, vegetables to the mixture.

Stir well and add water. Stir again (mixture should not be too thick

or watery); check while adding water. Line loaf pan with aluminum

foil (leaving excess foil over the sides of pan for wrapping), pour

the mixture into pan, bring excess foil together, seal foil edges and

bake dish at 350 F for 30 minutes (or until mixture is firm).