9 small red capsicums
3 long red chillies
7 small hot chillies (habanera)
2 tbsp vegetable oil
75ml of white vinegar
1 tsp salt
Method: (you need to make this at least 2 days before you want to eat it)
- Place the whole capsicums and chillies in a large saucepan of cold water and bring to the boil. Simmer for 25 mins or until capsicums are soft. Remove from the heat and cover with a lid until cool.
- When cool, dry the capsicums and chillies. Remove the seeds and peel off the skin.
- Place capsicums and chillies in a food processor and blend to a paste.
- Add vegetable oil, sugar, vinegar and salt. Mix well.
- Pour mixture into a sterilised jar and pour a thin layer of oil over the top. Pop in the fridge for two days.
Cook's notes: I made this in my normal kitchen on Tuesday evening and then served on the Friday evening. I didn't have a choice of chillies, only red were available so my sausce didn't end up spicy which I think it should. My version was rather sweet with a slight tang of chilli
500g black eyed peas (I couldn't find them so substituted with pinto beans)
Salt and pepper
1 tsp baking powder
Oil for shallow frying
-Bring a saucepan of water to the boil, add the beans and boil for 2 mintes.
- Drain the beans on a tea towel, cover with another tea towel and roll the beans back and forward using your palms. After a few minutes the beans will have shed their skins.
- To seperate beans from skins, place back into a saucepan and cover with water. Swirl around the skins will float to the surface - simply remove the skins and leave the beans to soak for 2 hours.
- In a food processor, blend the beans into a fine paste.
- Knead the paste for 2-3 minutes until the starch is released.
- Place the bean paste into a bowl above simmering water and stir continuosly with a wooden spoon until the mixture turns into a dough (approx 1 minute) then remove from the heat and continue to stir until cooled to room temperatue.
- Season the dough and add baking powder. Shape into fritters and shallow fry until golden.
- Serve warm or cold dipped into the Kosayi sauce.
Cook's notes: So this is my first complete failed recipe. Could be a catalogue of reasons. Firstly black eyed beans where not available locally so I checked Google substituted with pinto beans. My mixture didn't appear to emit starch and did not form a dough. Then when trying to cook, they remained sloppy in texture and failed to change colour even slightly. Epic fail and the complete batch was binned! I served my sauce with potato wedges instead!