Wash your hands with soap and water. Use a kitchen scale and a jar to weigh the black-eyed peas. Demonstrate or assist with tasks such as zeroing the scale as needed.
Add enough water to the jar to cover the peas and add some salt. Place the lid on top. Stir and soak the black-eyed peas for 24-36 hours. Check on them periodically and add water as needed.
When you're finished soaking the black-eyed peas, wash your hands with soap and water. Place a fine mesh strainer over a medium-sized bowl. Pour the contents of the jar into the strainer. We gave ours a quick rinse. You can save the water and add it to your compost or garden. Afterward, transfer the peas to a clean bowl.
Peel the black-eyed peas. To remove the skin, slightly squeeze an edge and then peel the skin off.
When you're finished peeling, pour the bowl of peas onto a kitchen towel and dry them. The skins can be added to your compost.
Chop the habanero peppers. Transfer them to a prep bowl and set aside. You can substitute bell pepper for the habaneros if you'd like to avoid the heat.
Transfer the peas to a blender. Add some of the water and blend the black-eyed peas. You can also use a potato masher and save your water for later.
Transfer the blended black-eyed peas to the mixing bowl. Use a measuring spoon to add salt to the black-eyed pea mixture. If you'd like to add baking powder, you can add that now as well.
Using the beater attachment, blend the pea mixture. Add the peppers. Slowly add the remaining water. The pea mixture should have a fluffy consistency.
Pour enough oil into a Dutch oven or pot to fry the kala. Turn the stove to medium-high to heat the oil.
Transfer spoonfuls of the black-eyed pea mixture to the Dutch oven. Use a spoon to turn them as needed.
Remove the black-eyed pea puffs when they're golden brown and crispy. Turn off the stove and place the kala on a towel to absorb the excess oil. Transfer to a serving tray. Enjoy them as is or with your favorite dipping sauce.