# Wash the black eyed peas, drain, cut off the heads, cut into 2 or 3 pieces.
# Slice or dice the onions.
# Put the black eyed pea, onion and salt into a deep bowl, and knead until the colour of the black eyed peas changes.
# Put the olive oil into the pot, when it becomes hot over medium heat, add sliced pepper and paste, stir a few times.
# Add the kneaded mixture on the peppers, roast for 3-4 minutes by stirring constantly.
# Add the cube sugars, add hot water, and cover the lid on, cook over low heat for about 35-40 minutes.
# You can serve tepid or cold.
Note: Olive oil dishes are served tepid in Aegean region.
|
