1 Akara

1/2 pound dried black-eyed peas/ cowpeas
2 onions
1 red pepper
Ground white pepper
Olive oil
2 ripe tomatoes
1 green pepper
1/4 cup chopped parsley leaves

1. Soak peas for 24 hours or overnight in lots of water. Drain. Peel the outside skin from the peas.
2. In a processor, pulse the 1 onion and red pepper to coarsely chop. Add soaked peas and puree to a paste. Transfer to a bowl and using a whisk, whisk the mixture adding salt, white pepper and just a little soaking liquid — not too much as the mixture needs to retain its shape for frying.
3. Using an ice cream scoop, form into balls about the size of a ping-pong ball. Drop into a pot of hot olive oil, heated to around 180 ËšC. Fry until golden brown. Remove and drain on a paper towel-lined plate. Season again with salt and pepper.
4. To serve, make a quick dipping sauce by pulsing 2 de-seeded tomatoes, 1 onion, 1 green pepper, and some parsley in food processor. Add olive oil and season with salt and pepper to make a chunky salsa.

2 Lobia (Black Eyed Beans Curry)

2 cups Lobia (black eyed beans)
1 1/2 tsp
Salt to taste
1 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger root, peeled and chopped
1/2 tsp Scant cumin seeds
1 medium tomato, chopped

1. In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
2. Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
3. Heat oil in deep saucepan. Add onion, garlic, ginger, and cumin.
4. Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobia are soft but not completely dissolved. Mixture should be soupy.

Lobia Tomato Masala Curry

1 cup cooked black eyed beans
1 onion, chopped
¼ tsp cumin seeds
¼ tsp fenugreek seeds
Chopped coriander leaves

2 tomatoes, chopped
½ tsp peppercorns
1 tsp coriander seeds
1 tsp fennel seeds
2 tsp poppy seeds
1 tsp cumin seeds
5 garlic pods
3 dry red chillies

Dry fry the peppercorns, coriander seeds, poppy seeds, cumin seeds, and fennel seeds and simmer for a while. Add the fried seeds and tomatoes, garlic pods with 1 cup water and grind them coarsely. Then add ¼ cup of the cooked black eyed beans to the spices and grind everything as a fine paste.

Heat oil in a pan, add the cumin seeds n fenugreek seeds and let them splutter. Add the chopped onion and stir them until they turn translucent. Next, add the grounded paste and simmer for a while. The mixture will stick very easily to the bottom of the pan, so keep on stirring, adding enough water and salt to the gravy. Once the oil separates from the gravy, add the rest of the black eyed beans and cook the mixture for a few more minutes. Add the chopped coriander leaves, and then turn off the stove.

3 Red-Red (Cowpea stew, also known as Black Eyed Pea Stew)
A traditional Ghanaian recipe for a classic stew of black-eyed peas in a tomato and red palm oil sauce that’s usually served with fried plantain. It might have bene named for the combination of red pepper and red palm oil.

240 g black-eyed peas (cooked)
1 medium onion, sliced
2 large tomatoes, finely chopped
1/2 tbsp chilli powder
2 tbsp red palm oil (or 2 tbsp groundnut oil + 1/2 tsp paprika)
salt and black pepper to taste

1. Soak the black-eyed peas in water for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander.
2. Mash the black-eyed peas and set aside.
3. Heat the oil in a pan and cook the onion and tomatoes until soft. Add all the remaining ingredients (including the peas) and simmer for 10 minutes.
4. While peas and sauce is simmering, prepare fried plantains.
5. Serve peas and plantains side by side on a plate.

4 Hoppin’ John

• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain white rice
• 1 cup shredded smoked Cheddar cheese

1. In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.
2. Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve.