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.
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.