• 2 pommes de terre moyennes Bouillies
  • 1 cup (172 < span class ="wprm-recipe-ingredients- unit">g) pois secs aux yeux noirs 1,5 tasses cuites
  • < span class="wprm- recipe-ingredients-quantity">3/4 càc (0.75 càc) sel
  • < span class ="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-1">1/2 TL (0.5 càc) poudre d’ail
  • < span class ="wprm-recipe-ingredients-amount">1/2 càc (0.5 tsp) garam masala Ou Autre Mélange d’Herbs or Choix
  • a common feature of poivre noir
  • 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.
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