Ingredients
Preparation
Soak 1 cup of dried black peas in warm water for one hour, then pressure cook for 2 whistles. Release the pressure by itself, open it, strain it and use it. Or use 1.5 cups of canned black-eyed peas or slow-cooked peas.
Boil the potatoes until well cooked are. Thoroughly puree the potatoes and black-eyed peas. I used a potato masher. Add spices and salt and mix well. The mixture will be sticky at this point. Cover and refrigerate for an hour. Press and shape the crust while baking.