Serves 8 to 10
4 cups dry black-eyed peas
10-12 cups warm water
1 small sweet onion, diced
3 garlic cloves
1-2 serrano peppers, chopped
1 (2-inch) piece ginger, chopped
1/3 cup chopped cilantro
2 teaspoons whole cumin seeds, toasted
¼ cup cane syrup or sorghum, divided
Salt and black pepper to taste
1/3 cup olive oil or cooking fat of choice
1. Soak black-eyed field peas in 10 to 12 cups warm water for 2 hours. Then, drain peas, reserving 1 cup of soaking liquid.
2. In a large bowl, combine soaked peas with onion, garlic, peppers, ginger, cilantro, and cumin. In a blender or food processor, blend mixture in two or three batches, adding soaking liquid a little at a time as needed until it’s the consistency of cornbread batter. (If using a blender, be careful not to blend peas too fine or add too much liquid to speed up the process.) Fold in salt, pepper, and 2 tablespoons cane syrup.
3. In a nonstick skillet or a griddle over medium heat, heat 2 tablespoons olive oil until it shimmers. Add dollops of about 1 ounce of batter to create silver dollar-sized griddle cakes and fry until crispy and golden brown on one side. Flip and finish cooking through, adding a few drops of oil as necessary. Repeat with remaining batter, heating additional oil between each batch. Drizzle hot griddle cakes with remaining cane syrup.
Notes: These are also delicious with chopped bacon or smoked sausage folded into the batter. For a tangier flavor, cover and set batter aside in a warm place for 4 to 6 hours (or refrigerate overnight) before cooking.
- Recipe from Vishwesh Bhatt of Snackbar in Oxford, MS