Difference between revisions of "Oleleh"
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* [[banana leaves]] or [[aluminum foil]] squares | * [[banana leaves]] or [[aluminum foil]] squares | ||
| − | == | + | == Procedures == |
# Soak peas, remove the skins, and grind into a smooth paste | # Soak peas, remove the skins, and grind into a smooth paste | ||
# Grind [[onion]]s and [[pepper]] and add to the bean mixture | # Grind [[onion]]s and [[pepper]] and add to the bean mixture | ||
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[[Category:Red bell pepper Recipes]] | [[Category:Red bell pepper Recipes]] | ||
[[Category:Savory pudding Recipes]] | [[Category:Savory pudding Recipes]] | ||
| − | [[Category:Sierra Leonean Meat | + | [[Category:Sierra Leonean cuisine]] |
| + | [[Category:Meat Recipes]] | ||
Latest revision as of 17:08, 29 June 2012
Ingredients
- 2 cups black-eyed peas
- 1 cup palm oil
- ½ cup flaked dried * 3 tablespoons water
- 1 small onion
- 1 red pepper
- salt to taste
- banana leaves or aluminum foil squares
Procedures
- Soak peas, remove the skins, and grind into a smooth paste
- Grind onions and pepper and add to the bean mixture
- Add water and mix thoroughly
- Remove all bones from the and add to the mixture with salt and palm oil
- Wrap spoonfuls of the mixture in banana leaves or aluminum foil squares or pour into pudding bowls, or custard cups all covered tightly with cellophane papers
- Cover in a steamer until pudding is firm
- Remove from the wrapper or container and serve hot
