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4 Serves
74 Mins
In a large pot, boil the black-eyed peas in water until tender, then drain and set aside.
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ChineseVitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
101 µg / 400 µgCalcium
31 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
118 mg / 1,250 mgPotassium
507 mg / 4,700 mgSodium
9 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Heat the palm oil in a large pan over medium heat and sauté the finely chopped red onions until translucent.
Stir in the red pepper paste and cook for a few minutes to develop the flavor, then add the cooked black-eyed peas and season with salt and pepper.
In a separate frying pan, heat vegetable oil and fry the sliced ripe plantains until golden brown on both sides.
8
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Finnish