Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Black-Eyed Pea | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Black-eyed peas (soaked overnight) 1 lb
- Onion (chopped) 1 each
- Water 1/4 to 1/2 cup
- Hot pepper sauce 1-2 T
- Salt & pepper to taste
- Oil for deep frying
Directions
Place the beans in a large bowl and fill bowl with water. Rub the beans back and forth with your hands to remove their skins. The skins will rise to the surface and can then be poured off. Drain the beans.
Place the beans and onion in a food processor. Process to puree, adding just enough water to form a thick paste. Season with hot sauce, salt and pepper.
Heat about 1 inch of oil in a sauté pan until it shimmers, about 365º. Fry spoonsful of the batter, turning till brown on all sides. Remove to a paper towel-lined plate. Serve immediately with hot pepper sauce.
Category:Senegalese Recipes
Category:Senegalese Appetizers