A Kenyan Recipe
Grace Kuto is a great friend of Kenya Keys and directs her own nonprofit in Kenya, Chwele Community Development. She published a book of stories and recipes from Kenya. Harambee! Stories and Recipes from the African Circle can be purchased here, and the proceeds go to her nonprofit.Grace provided the amazing Kenyan food served at the Oregon ten-year anniversary event. She shared a recipe that's also a favorite every time she makes it. She says it's a very simple dish to create, so give it a try and let us know what you think.
BLACK-EYED PEAS SALAD
2 cups of dry Black-eyed Peas or 2 medium size cans of Black-eyed Peas
1/2 cup of chopped red pepper
1/2 cup chopped orange pepper
1/2 cup quarter sliced cucumber
1/2 cup chopped celery (optional)
1/2 cup cooked sweet corn (can or fresh)
1. Wash dry black-eyed peas
2. In a deep pan, put peas in 4-5 cups of water (make sure water covers the peas) and bring to boil
3. Reduce heat to medium low and boil for 10-15 minutes or until cooked (cover pan after water is reduced to the bean level, peas cook quite fast-so keep checking to see if they are cooked)
4. When cooked, remove from heat, drain out remaining water and cool the peas (OK to cook the day before you want to use for salad. Keep in fridge until ready to use))
5. When completely cool, mix peas with all the chosen vegetable ingredients
6. Add Italian or Vinegerette type of salad dressing of your choice to your taste
Serves 6-8.
Black-eyed peas (beans) are commonly eaten in the Southern States of America but history places its origins in North America. This is a very healthy, colorful, tasty, and fun way to include legumes in your diet. Most people gravitate towards this dish because of it powerful and inviting colors to the human eye. Then they are pleasantly surprised by its very rich and earthy taste. Black-eyed peas are a good source of protein, low fat complex carbohydrates, soluble fiber, vitamin K, anti-oxidants and more. Salad version is great for Spring and Summer seasons while you can enjoy the hot-cooked version in form of soups or side dishes during Fall and Winter. ENJOY!