Kala: Black-Eyed Pea Puffs
Dive into African and Jewish Diasporas and bond with the kids while making kala, black-eyed pea puffs from Koshersoul.
Equipment
- Jar with Lid
- Kitchen Towel
- Chef Knife or child-friendly knife as needed
- Butcher Block or cutting board
- Blender or potato masher
- Stand Mixer or hand mixer
- Dutch Oven or medium pot
- Baking Slab optional
- Learning Tower as needed
Ingredients
- ½ lb black-eyed peas
- 2 teaspoon salt more for soaking
- 2 habanero peppers or peppers of choice
- 6 tablespoon water
- ½ teaspoon baking powder optional
- Olive Oil for frying
Instructions
- 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.
Notes
- You can substitute bell pepper for the habaneros if you prefer a mild alternative
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/black-eyed-pea
Nutrition
Calories: 258kcalCarbohydrates: 23gProtein: 9gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 818mgPotassium: 431mgFiber: 4gSugar: 3gVitamin A: 51IUVitamin C: 5mgCalcium: 63mgIron: 3mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Tried this recipe?Let us know how it was!
