Okra and black-eyed pea salad

Name: Okra and black-eyed pea salad
Prep time: 25 min
Cook time: 55 min
Total time: 580 min
Yield: 4
Cuisine: Sénégal
Ingredients: 150 g dried black-eyed peas; 250 g fresh okra; 100 g red pepper; 100 g yellow pepper; 150 g cherry tomatoes; 60 g red onion; 200 g mango flesh; 60 ml orange juice without added sugar; 20 ml vinegar; 20 ml olive oil, including 5 ml for okra; 10 g mustard; 10 g washed chopped parsley; Drinking water for soaking and cooking, plus 30 ml for okra; ¼ tsp salt and pepper, adjusted to taste

🥗 Tender black-eyed peas, pan-cooked okra, mango and peppers with orange-mustard dressing.

Ingredients

150 g dried black-eyed peas
250 g fresh okra
100 g red pepper
100 g yellow pepper
150 g cherry tomatoes
60 g red onion
200 g mango flesh
60 ml orange juice without added sugar
20 ml vinegar
20 ml olive oil, including 5 ml for okra
10 g mustard
10 g washed chopped parsley
Drinking water for soaking and cooking, plus 30 ml for okra
¼ tsp salt and pepper, adjusted to taste

Preparation

Sort and rinse peas. Soak about 8 hours in plenty of water in the refrigerator, discard water and rinse.

Cover with fresh water, boil fully about 10 minutes, then simmer 30–40 minutes or longer until completely tender. Maintain water and taste a cooled grain. Drain and cool rapidly in a thin layer.

Wash and dry okra, remove tough tips and slice. Heat 5 ml oil in a wide pan, add okra and 30 ml water, cook gently stirring 5–7 minutes until tender, then cool quickly.

Wash other produce. Dice peppers, onion and mango, halve tomatoes and chop parsley.

Whisk orange juice, vinegar, mustard and remaining 15 ml oil with salt and pepper. No honey or extra sugar is included.

Fold cooled ingredients and dressing together without crushing peas or okra. Divide into four portions; serve or refrigerate immediately. Extend cooking and cooling if needed.