Serves 4
Prep Time: 30 min
Cook Time: About 5 min
Ingredient List
8 oz. black-eyed peas
¼ medium onion
½ red bell pepper (roasted, if possible)
½ tsp. garlic pepper mix
½ tsp. salt
1 tsp. ground crayfish
2 leaves sage
Oil for frying
¼ cup palm oil for extra flavor (optional)
Soak beans for 10 minutes, place in blender along with water and blend in bursts of 5 seconds for a max of 4 bursts. Place in bowl and run water along with loosened skin through a colander. Add water to beans and use hands to rub any skin off the beans. Pour loosened skin through a colander and repeat the process of washing the beans until all skin has been removed. Place beans into blender with ¾ to 1 cup of water and blend using Ice-crusher button for about 3 minutes. Place bean batter in a bowl and add chopped vegetables, seasoning and crayfish. Mix well and using a ladle, place in hot oil (375 degrees). Fry until golden brown on both sides (about 2 1/2 minutes per side). Remove from oil and place on paper towel to drain. Serve hot with African salsa for added kick.
