LEGUMOR black-eyed peas are dried black-eyed beans, also called niébé, a legume sold in a 1 kg pouch. Soaked then boiled in water, they are prepared as a stew, a side for rice or akara fritters.
What is the black-eyed pea?
The black-eyed pea, or cornille bean (Vigna unguiculata), is recognisable by its small black eye on a cream background. It is also called niébé in Wolof and Bambara, or cowpea in English. It is a staple of the West African diet, found in akara fritters, stews and warm salads.
How to prepare it
Soak the black-eyed peas for about 8 hours, then rinse them. Then allow 1 h 30 to 2 h at a gentle simmer, or 20 to 30 minutes in a pressure cooker, until tender. Salt at the end of cooking to keep a soft texture. They are prepared as a stew with onion, tomato and red palm oil, served alongside rice, or mashed into a purée to make akara fritters.
What to pair it with
With NUMBER ONE niébé flour to vary your preparations, or by following the akara fritters or bean and porridge fritters recipe. Find other products in the West African grocery range.
Product information
- Brand: LEGUMOR (distribution: Haudecoeur)
- Net weight: 1 kg
- Ingredients: black-eyed peas (niébé), 100%
- Allergens: none of the 14 regulated allergens in the ingredients list
- Average nutritional values per 100 g cooked: energy 373 kcal (1575 kJ), protein 23 g, fat 0.85 g of which saturates 0.21 g, carbohydrate 60 g of which sugars 2 g, salt 0.04 g
- Storage: away from heat and humidity
Precautions
Like any dried bean, black-eyed peas must be soaked and fully cooked before being eaten.
