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Abala (Black Eyed Pea Tamales)

June 11, 2013

MAKES 12

Ingredients1 cup black-eyed peas, soaked overnight
2 tbsp. palm oil
1 medium yellow onion, finely chopped
? Japanese eggplant, finely chopped
Kosher salt and freshly ground black pepper, to taste
12 8" x 6" squares banana leaves
? cup fresh lemon juice
? cup canola oil
2 medium tomatoes, cored, seeded, and finely chopped
1 haba?ero or Scotch bonnet chile, stemmed, seeded, and minced
? small red onion, very thinly sliced lengthwise

Instructions1. Drain peas and transfer to a food processor; pulse until slightly broken and skins break away from peas, about 4 pulses. Transfer peas to a medium bowl and cover with water; let sit until skins float to top of water. Slowly drain water from peas, allowing skins to drain with water; remove any remaining pieces of skin from peas. Place peas in a blender with 3 tbsp. water, and puree, scraping down sides of blender if necessary, until smooth; set pea puree aside.

2. Heat oil in a 10" skillet over medium heat; add yellow onion and eggplant, season with salt and pepper, and cook, stirring, until softened, about 8 minutes. Remove... Get the recipe >>

    


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