Ingredients
-
-
2
-
1
-
1
-
1
-
1/2
-
1/2
-
1
-
1
-
-
1
-
1/2
-
3
-
1/2
-
1
Directions
Fancy Terrine of Black-Eyed Peas (Nigerian), From: South of the Sahara: Traditional Cooking from the Lands of West Africa by Elizabeth A Jackson , From: South of the Sahara: Traditional Cooking from the Lands of West Africa by Elizabeth A Jackson
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Steps
|
1
Done
|
Soak Black-Eyed Peas Overnight. Drain. Remove Skins by Rubbing the Peas Together in Water and Letting the Skins Float to the Top, Then Drain Again and Discard Skins. |
|
2
Done
|
Preheat Oven to 375f. |
|
3
Done
|
Combine Soaked Skinned Black Eyed Peas With Onion, Tomato Paste, Red Pepper and Salt in a Food Processor or Blender and Process Until Completely Smooth. *add 4-6 Tbsp of Water If Necessary. You Should not Feel Any Lumps When You Rub Mixture Between Your Fingers. |
|
4
Done
|
Stir in Oil, Maggi Sauce and Curry Powder. |
|
5
Done
|
Combine Chopped Onions and Green Peppers in a Small Bowl. |
|
6
Done
|
Grease a 9-Inch Loaf Pan. |
|
7
Done
|
Pour 1 Cups of Pea Puree Into the Pan. |
|
8
Done
|
Layer Half of the Shrimp and Half of the Onion/Pepper Mixture. |
|
9
Done
|
Spread 1 More Cup of Pea Puree Into Pan. |
|
10
Done
|
Layer Hardboiled Egg Slices Over This. Spread Chopped Meat on Top of Egg Slices. |
|
11
Done
|
Spread 1 More Cup of Puree Over Meat. Add Remaining Shrimp, and Then the Remaining Onion/Pepper Mixture. Spread the Rest of the Puree on Top. |
|
12
Done
|
Cover With Foil and Bake 1 Hour. |
|
13
Done
|
Remove Foil and Bake an Additional 15 Minutes Until the Top Is Browned. |
|
14
Done
|
Cool in Pan 20 Minutes Before Turning Out Onto Rack. |
