Egusi (bata Black-eyed Pea Salad)
Egusi, also known as Bata, is a popular dish in Equatorial Guinea. This recipe combines the rich flavors of egusi with the wholesome goodness of black-eyed peas to create a delicious and nutritious salad.
Ingredients
- 1 cup egusi seeds
- 1 cup cooked black-eyed peas
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1 bell pepper, diced
- 1/4 cup vegetable oil
- Salt and pepper to taste
Instructions
- In a dry skillet, toast the egusi seeds over medium heat until fragrant, about 5 minutes. Let them cool.
- Grind the toasted egusi seeds into a fine powder using a mortar and pestle or a spice grinder.
- In a large bowl, combine the ground egusi, cooked black-eyed peas, chopped onion, diced tomatoes, and bell pepper.
- Drizzle the vegetable oil over the salad and toss to combine.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 15g
- Fat
- 8g
Supplies
Skillet Large bowl
Tools
Mortar and pestle or spice grinder
Serving suggestions
Serve the egusi (Bata Black-Eyed Pea Salad) as a refreshing side dish at a barbecue or as a light lunch on its own.
Tips & tricks
For added flavor, you can also add some chopped fresh herbs such as parsley or cilantro to the salad before serving.
Cost
$10