Ewa riro — black-eyed peas with turkey
Tender beans simmered with roast turkey, red pepper and red palm oil.
Active time25 min
Cooking1 h 15 min
Total1 h 15 min
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Ingredients
- 1 onion
- 1 habanero chilli
- 1 red bell pepper
- 1 roast turkey wing
- ½ tbsp stock seasoning powder
- 6 cups of water
- 1 tbsp ground dried crayfish
- 3 cups of dried black-eyed peas
- a quarter of a cup of red palm oil
- 1 pinch of salt — optional
Preparation
Sort and rinse the beans. Peel the onion. Wash and deseed the bell pepper. Wash the chilli. Put the beans, vegetables and turkey wing in a large saucepan. Add the measured water.
1 onion1 habanero chilli1 red bell pepper1 roast turkey wing6 cups of water3 cups of dried black-eyed peas- colander
- knife
- chopping board
- saucepan
Bring to a rolling boil, then reduce to medium-low heat. Cook for about 60 min, until the beans are tender. Watch the liquid and stir if the beans begin to stick.
- saucepan
- spoon
Lift out the onion, bell pepper and chilli with a slotted spoon. Blend and return them to the beans. Remove the turkey wing, detach the meat and cut it into small pieces. Discard the bones and return the meat to the pan.
- slotted spoon
- blender
- knife
- chopping board
- saucepan
Stir in the crayfish, seasoning powder and palm oil. Taste before adding the optional salt. Stir and simmer for 5 min. Serve the beans with their sauce.
½ tbsp stock seasoning powder1 tbsp ground dried crayfisha quarter of a cup of red palm oil1 pinch of salt — optional- saucepan
- spoon
Allergens
- Crustaceans
Composition to check for: Celery, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.