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6 Serves
75 Mins
Soak the black-eyed peas in water for several hours, then peel them by rubbing them together to remove the skins.
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Vitamin K
225 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
203 µg / 400 µgCalcium
288 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
121 mg / 420 mgPhosphorus
282 mg / 1,250 mgPotassium
915 mg / 4,700 mgSodium
438 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
10 g / 28 gSugar
7 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Blend the peeled peas with a small amount of water until a smooth, thick batter forms.
In a mixing bowl, combine the pea batter with palm oil, salt, and pepper, stirring vigorously to incorporate air.
Fold in the chopped spinach or taro leaves into the mixture.
Spoon the mixture into banana leaf parcels, tie them securely, and steam in a large pot for 30 minutes until set.
10
g75
g6
g
Polish