Chef Barbi Logo
Jump to Recipe Print Recipe

Boli (Sautéed Plantains) and Blackeye Pea Relish

What an amazing combination of flavors, plantains and blackeye peas. The famous African dishes using fried peas and plantains. Hope you enjoy this fresh combo using African flavors in a new way.
Print Recipe Pin Recipe
Prep Time 12 hours 30 minutes
Cook Time 50 minutes
Course Appetizer, Main Course, Side Dish
Cuisine African

Equipment

  • 1 Pot (5 qt)
  • 1 Large bowl
  • 1 Large skillet

Ingredients
  

  • 2 each Ripe plantains (peeled)
  • 8 ounces Blackeye peas (cooked and cooled
  • 1/2 cup Green bell pepper (small diced, no seeds)
  • 1/2 cup Red bell pepper (small diced, no seeds)
  • 1/4 cup Jalapeno pepper (small diced, no seeds)
  • 1 teaspoon Fresh ginger (minced)
  • As needed Salt and pepper
  • As needed Harissa seasoning or red pepper
  • 2 tablespoons Olive oil

Instructions
 

  • If using dried blackeye peas, soak overnight prior to cooking (not required for fresh peas)
  • Place blackeye peas in the large pot, cover with water, and add a little sauce. Cook over medium heat for about 45 minutes. Then drain and cool.
  • Place oil in a large skillet and sauté the whole plantains until tender.
  • In a large bowl, combine the blackeye peas and all three types of peppers. Season to taste and add oil for moisture.
  • Serve the plantains, whole or sliced, with the relish on the side.

Chef Barbi Logo White
This website is over 18 years in the making and was a primary goal I developed after beating cancer. 

My hope is that it can eventually be a source of inspiration and nourishment to those fighting cancer and their loved ones. 

All Rights Reserved Chef Barbi 2021