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.

Egusi (bata Black-eyed Pea 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

  1. In a dry skillet, toast the egusi seeds over medium heat until fragrant, about 5 minutes. Let them cool.
  2. Grind the toasted egusi seeds into a fine powder using a mortar and pestle or a spice grinder.
  3. In a large bowl, combine the ground egusi, cooked black-eyed peas, chopped onion, diced tomatoes, and bell pepper.
  4. Drizzle the vegetable oil over the salad and toss to combine.
  5. Season with salt and pepper to taste.
  6. 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