Wash and sort the black eyed peas, then boil for about 1 hour or until soft.
Stir in palm oil and spice with okogolo, stock cube and a touch of habanero chilli.
Simmer for another 30 minutes to consolidate the flavours.


  • 2 cupsblack-eyed peas
  • 1 generous splash palm oil
  • 1 tbsp okogolo
  • 1 stock cube
  • habanero chillies, to taste