Black Eyed Peas (Ewa Oloyin Funfun) – Nigerian White Beans

Black Eyed Peas

White beans with the dark eye. The bean most people reach for when making moi moi and akara, because the skins come off more easily than brown beans.

What to make

• Moi moi. The standard choice. Soak, peel, blend, steam.
• Akara. Same preparation, whipped and fried.
• Beans porridge with palm oil, pepper and crayfish.
• Beans and corn, adalu, with plenty of palm oil.

Peeling them

1. Soak in cool water for about twenty minutes. Not longer, or they get mushy.
2. Rub handfuls between your palms to loosen the skins.
3. Cover with water and pour off the floating skins. Repeat until clear.
4. Blend with as little water as you can manage.

If this sounds like a lot of work, it is. Our beans flour skips the whole step.

Cooking notes

Do not salt the water at the start. Salt early makes beans tough. Season once they are tender.

Product details

• Also known as: black eyed peas, black eyed beans, white beans, ewa funfun
• Storage: Airtight, cool and dry.

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