Fresh Cowpea Meal With Olive Oil Recipe
If you come across this delicious and healthy vegetable, which is only available for a few months a year, you should definitely add it to your menu. Moreover, it is very simple to cook and there is no problem of removing bones like beans. If you add color and taste with a little carrot and tomato, you will have a very different olive oil dish on your table. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 15 min.
🕐 Cooking: 30 min.
| Fresh Cowpea | 1 | Kg. | ||
| Dry Onion (Medium Dry) | 2 | Qty | ||
| Tomato (Matured) | 3 | Qty | ||
| Carrot | 2 | Qty | ||
| Olive Oil (Riviera) | 4 | Tbsp | ||
| Sugar Cubes | 4 | Qty | ||
| Black Pepper | 1 | Tsp | ||
| Salt | 1 | Tsp (large) | ||
| Water | 1/2 | Cup |
Instructions:
-
Clean the heads of fresh cowpeas and remove the bones, if any.
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Rinse with plenty of water and leave to drain in a colander.
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Peel the onions and carrots and cut them into small edible cubes.
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Take half of the olive oil in a pan and heat it. First, fry the onions for 5 minutes until they turn pink. Then add the crushed garlic and cubed carrots and fry together for 1-2 more minutes.
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Add the black-eyed peas and simmer for 5 more minutes on the lowest heat and sweat a little by closing the lid.
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Add the tomatoes by grating them so that the skins remain on the grater.
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If you want to see large tomatoes in the dish, take the skin and seeds and chop the fleshy part coarsely and add it.
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Wet and squeeze a baking paper the size of a pan and press it to place it on the pan. Let it cool for about 20 minutes with the lid closed.
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When your food is completely cold, take it on a serving plate, drizzle the remaining olive oil on it, and serve it cold with freshly chopped dill. Good luck!
Olive Oil Based Vegetable
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