2 cups black-eyed peas, soaked in water
overnight or for at least 4 hours
1 teaspoon salt
I large onion
Pepper to taste
1 large tomato, peeled
I teaspoon powdered ginger
1/2 cup water
1 egg, lightly beaten (optional)
2 tablespoons flour (optional)
Enough cooking oil for deep-frying

Rub soaked beans with fingertips to loosen and remove husks, then wash in a bowl of water. Repeat this several times until husks and all black eyes are discarded. In a blender, grind beans until very smooth, then add remaining vegetables and water. Grind all together with flour (if used) until well blended and a smooth batter is obtained. Pour into a bowl and set aside, covered, for 30 minutes. Stir in salt, pepper, ginger, and egg. Heat oil and deep-fry spoonfuls of mixture until all sides are golden brown. (To form smooth shapes, dip spoon into water each time before spooning out dough. Also, do not splash, but ease dough gently into the heated oil.) Drain on paper towels and serve warm.

Serves 4
Cooking time:1 1/2 hours
ACCOMPANIMENT:Any meat or fish dish

1 l/2 tablespoons ground rice
Salt and cayenne pepper to taste
l/2 cup water
1 1/2 tablespoons grated onions
2 large overripe plantains
1/2 cup cooking oil, or palm oil
1/2 tablespoon flour

Soak ground rice in water and let stand for 15 minutes. Mash plantains in a large mixing bowl till smooth and stir in ground rice and flour. Add salt, cayenne pepper, and onions; Beat well. Set aside for 30 to 40 minutes to season. Grease skillet and fry spoonfuls of mixture (as for pancakes). Golden-brown both sides and serve warm with Aboboi.

Serves 4 to 6
Cooking time: 1 l/2 hours
ACCOMPANIMENT: Vegetable Stew

l tablespoon grated onions
2 15-ounce cans black-eyed peas
l/2 cup cooking oil, or palm oil
Salt and sugar to taste
l small (6-ounce) can tomato sauce
1 level teaspoon paprika

Sauté onions in oil in a saucepan until tender. Add tomato sauce, paprika, and beans, mashing some of the beans as you stir, to thicken the stew. Add salt. Stir in sugar if desired and serve warm over Tatale or Kelewele.
Serves 4 to 6
Cooking time: 20 minutes