I am taking the next few days to properly update this post on how to de-hull black eyed peas step by step. Do bear with us. In the meantime take a look at the photos. I recommend doing this a couple of days ahead so that the process isn’t too laborious.
This was originally posted as the akara chronicles. I now have a fully updated post on how to make akara.
I tried rubbing the skins off the beans by hand and after 30 seconds I was afraid I would be there all day. Quite thankfully I called upon age-old or modern technology to address any “working momma don’t want no kitchen drama” moments. A traditional Ghanaian pestle and mortar known as a kaaa, was a lifesaver. It is similar to a pestle and mortar, however, it is wide, with its surface covered in small pointed nodes to create a high friction surface. In the absence of these, agitate sparingly in a food processor.
I agitated the soaked beans enough to loosen the hulls. I then used scientific methods often employed in mining operations to separate the outer skins from the beans. Voila! Pearl coloured #plantpower goodness. This process requires patience though. I usually do this several days in advance of when I actually use the beans. I can use what I need and freeze the rest. The resulting pearly white flesh of the beans is breathtaking. You can also go ahead and use the beans whole, with the hull. It is much healthier, however, may alter the smooth texture of the paste.
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