Two 'secret' ingredients in this recipe which I read in a Maya Angelou or Terry Macmillan book years ago - brown sugar was one, and I forget the other, so I've made up mine - cumin seeds! It provides a superb base for homemade fish fingers, can be transformed into a soup and is superb with chips! —Kitchen Butterfly
shelled spring peas (You could also use frozen!)
vinegar (wine, apple or sherry)
12 - 20
Fresh chili pepper, to taste
cloves of garlic, minced
cumin seeds, dry roasted and crushed
Salt, to taste
Olive oil (optional)
Creme fraiche, to serve (optional)
In This Recipe
In a pan, gently cook the spring peas in water, salting to taste. Let cook for 4-5 minutes, till the colour changes to a vibrant green and it tastes 'just cooked'
Then add the sugar and vinegar, stir well and let it sit for a couple of minutes.
Put the peas in a food processor, with the mint leaves and chili pepper and blitz till you have a chunky paste. If the mixture is too thick, loosen with a little bit of water.
Once ready, using a spatula, put puree in a bowl and adjust seasonings. Then stir in minced garlic and a pinch of cumin seeds.
To serve, make a circular groove and sprinkle some olive oil and extra cumin seeds. Add creme fraiche if you like
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!