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6 Serves
328 Mins
3 g
11 g
9 g
Soak the black-eyed peas in water for at least 4 hours, then peel them by rubbing them together to remove the skins.
Ingredients, vitamins, and health benefits
Black Eyed Peas
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EgyptianVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
49 µg / 400 µgCalcium
19 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
70 mg / 1,250 mgPotassium
212 mg / 4,700 mgSodium
5 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Using a blender, process the peeled black-eyed peas with onion, red bell pepper, and scotch bonnet pepper until a smooth batter is formed.
Stir in the vegetable oil and season the mixture with salt to taste, ensuring the batter is well-aerated.
Pour the batter into greased ramekins or heat-safe containers and place them into a large steaming pot with enough water to reach halfway up the sides of the containers.
Cover the pot tightly and steam the puddings over medium heat for 50 to 60 minutes until they are firm and set.
Red Bell Pepper
Scotch Bonnet Pepper
Onion
Vegetable Oil
Vitamin A
53 µg / 900 µgVitamin C
54 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
49 µg / 400 µgCalcium
19 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
70 mg / 1,250 mgPotassium
212 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7
g40
g6
g
French
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g