Nigerian Black-Eyed Pea Patties with Pilipili Sauce

Looking for something different to make with black-eyed peas, I consulted my valued copy of World Vegetarian Classics by Celia Brooks Brown. Once again, I was attracted to the two chapters devoted to African recipes. These simple fried black-eyed pea patties are Nigerian in origin and are served with "pilipili", which essentially means chili sauce. The author suggests using canned beans, as the traditional preparation involves rubbing the skins off. I decided to use dried beans, neglected to rub off the skins, adjusted the measurements slightly and came up with pea patties instead of the smaller cakes featured in the book. The earthy and nutty taste of the black-eyed peas really comes out here, and is perfectly complemented by the vibrant chili sauce.

I served these for dinner along with rice and green lentils in coconut milk to incorporate the essential grain component of the meal.

Nigerian Black-Eyed Pea Patties with Pilipili Sauce

Recipe by Lisa Turner Adapted from World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen Cuisine: Nigerian Published on November 11, 2008 Simple, earthy and nutty black-eyed pea patties served with a fresh, vibrant, colorful and spicy red pepper and chili sauce Print this recipe Patties: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 1 onion, finely chopped 1 to 2 fresh green chilies, seeded and finely chopped 1 teaspoon sea salt 2 eggs 1/4 cup unbleached white flour 2 teaspoons baking powder oil for frying Sauce: 2 red bell peppers, seeded and halved 2 fresh green chilies, roughly chopped 1/2 teaspoon sea salt 1 clove garlic, coarsely chopped juice from 1 small lemon (2 tablespoons) Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight in several inches of water. Drain and rinse, the transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and cook for 40 to 60 minutes or until the peas are soft. Drain and transfer to a food processor. Pulse the peas, adding warm water a tablespoon at a time until you get a smooth paste that has a consistency much like a thick cake batter. Add the onion, chilies, salt, eggs, flour and baking powder. Pulse until the mixture is thoroughly combined. Heat a shallow pool of oil In a large non-stick pan over medium heat. When hot, drop in heaped tablespoons of the pea batter and fry until golden on each side. Drain on paper towels. To make the pilipili sauce, put the bell peppers in a pot of boiling water and cook until they are soft — about 8 minutes. Drain and transfer to a food processor. Add the chillies, salt, garlic and lemon juice. Process until well combined. Serve with the pea patties. Makes 4 to 6 servings

You might also enjoy these Northeast African Millet Patties.