I am adding this as a side to dinner tonight. I didn't make them
exactly to the specs and will tell you my variations at the bottom.

Black-Eyed Pea Fritters w/ Hot Pepper Sauce, from Bryant Terry, Vegan
Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine
https://www.epicurious.com/recipes/f...r-sauce-352350

Yield: 4 to 6 servings

Ingredients
1 cup dried black-eyed peas, sorted, soaked overnight, drained, and
rinsed
1/2 medium onion, diced
1/2 cup raw peanuts
1 teaspoon minced thyme
1/4 teaspoon cayenne
1 tablespoon apple cider vinegar
1/4 cup plus 2 tablespoons water
1 teaspoon coarse sea salt
1/2 cup finely chopped green bell pepper
1 tablespoon cornmeal
5 cups coconut oil

Preparation
Remove the skins from the beans by adding them to a large bowl, filling
the bowl with water, agitating the beans, and fishing out the skins
that float to the top with a fine mesh strainer. Rinse beans well.
In a food processor fitted with a metal blade, combine the beans,
onion, peanuts, thyme, cayenne, vinegar, water, and salt and pulse
until completely smooth. Transfer to a medium bowl, cover, and
refrigerate for 1 hour.
Preheat the oven to 200° F.
Remove the batter from the refrigerator, add the bell pepper and
cornmeal, and beat with a wooden spoon for 2 minutes.
In a medium-size saucepan over high heat, warm the coconut oil until
hot but not smoking, about 5 minutes.
Lower the oil to medium high, and in batches of 5, spoon the batter
into the oil, 1 tablespoon at a time. Fry, stirring around, until
golden brown, about 2 minutes. If necessary, adjust the temperature to
ensure that the fritters do not cook too quickly.
Transfer the fritters to a paper towel-lined plate and allow them to
drain. Transfer the drained fritters to a baking sheet and place in the
oven to keep warm.

Serve hot with Hot Pepper Sauce.
---------

I am not a big fan of hot pepper sauce. No way woould I use 5 cups of
oil here either. Instead, I will use canola oil to about 1/2-2/3 inch
deep and flatten the balls a little. For a dip, I mixed sour cream and
a hot smokey paprika with some ground black pepper, to our tastes.

The Lamb is normally done in Brown gravy with Rogan Josh but I am aout
of Rogan Josh. I used 1.5TB Jamacaian yellow Curry, 1 TB of a spanish
red curry. I estimate the water was 8c and the gravy mix was about
3/4c powder. Added 2TB minced roasted garlic. Recipe is simple.
Simmer about 2 hours. Serve. Reserve gravy for another meal next day.

The cabbage is a standard green one, about 1/3 of it. I wedge cut it
to 8 sections will use 3. This will go in the cast iron pan with the
bacon fat leftover from making up a 12oz pack this morning (for later
uses, some for breakfast). I'll add some caraway seeds.

Simple and easy. I have fresh bread to butter and have at the side. I
may stirfry the leftover rice from lunch as a side (1/4c each roughly).

Estimated total sodium load, 250 per complete meal (very litle of the
gravy is actually eaten here).

The gravy is 3,280mg (roughly) total or 102.5mg per 1/4c so wouldn't be
terrible if you wanted to have mashed potatoes with gravy with this.

"cshenk" > wrote in message
...
>I am adding this as a side to dinner tonight. I didn't make them
> exactly to the specs and will tell you my variations at the bottom.
>
> Black-Eyed Pea Fritters w/ Hot Pepper Sauce, from Bryant Terry, Vegan
> Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine
> https://www.epicurious.com/recipes/f...r-sauce-352350
>
> Yield: 4 to 6 servings
>
> Ingredients
> 1 cup dried black-eyed peas, sorted, soaked overnight, drained, and
> rinsed
> 1/2 medium onion, diced
> 1/2 cup raw peanuts
> 1 teaspoon minced thyme
> 1/4 teaspoon cayenne
> 1 tablespoon apple cider vinegar
> 1/4 cup plus 2 tablespoons water
> 1 teaspoon coarse sea salt
> 1/2 cup finely chopped green bell pepper
> 1 tablespoon cornmeal
> 5 cups coconut oil
>
> Preparation
> Remove the skins from the beans by adding them to a large bowl, filling
> the bowl with water, agitating the beans, and fishing out the skins
> that float to the top with a fine mesh strainer. Rinse beans well.
> In a food processor fitted with a metal blade, combine the beans,
> onion, peanuts, thyme, cayenne, vinegar, water, and salt and pulse
> until completely smooth. Transfer to a medium bowl, cover, and
> refrigerate for 1 hour.
> Preheat the oven to 200° F.
> Remove the batter from the refrigerator, add the bell pepper and
> cornmeal, and beat with a wooden spoon for 2 minutes.
> In a medium-size saucepan over high heat, warm the coconut oil until
> hot but not smoking, about 5 minutes.
> Lower the oil to medium high, and in batches of 5, spoon the batter
> into the oil, 1 tablespoon at a time. Fry, stirring around, until
> golden brown, about 2 minutes. If necessary, adjust the temperature to
> ensure that the fritters do not cook too quickly.
> Transfer the fritters to a paper towel-lined plate and allow them to
> drain. Transfer the drained fritters to a baking sheet and place in the
> oven to keep warm.
>
> Serve hot with Hot Pepper Sauce.
> ---------
>
> I am not a big fan of hot pepper sauce. No way woould I use 5 cups of
> oil here either. Instead, I will use canola oil to about 1/2-2/3 inch
> deep and flatten the balls a little. For a dip, I mixed sour cream and
> a hot smokey paprika with some ground black pepper, to our tastes.
>
> The Lamb is normally done in Brown gravy with Rogan Josh but I am aout
> of Rogan Josh. I used 1.5TB Jamacaian yellow Curry, 1 TB of a spanish
> red curry. I estimate the water was 8c and the gravy mix was about
> 3/4c powder. Added 2TB minced roasted garlic. Recipe is simple.
> Simmer about 2 hours. Serve. Reserve gravy for another meal next day.
>
> The cabbage is a standard green one, about 1/3 of it. I wedge cut it
> to 8 sections will use 3. This will go in the cast iron pan with the
> bacon fat leftover from making up a 12oz pack this morning (for later
> uses, some for breakfast). I'll add some caraway seeds.
>
> Simple and easy. I have fresh bread to butter and have at the side. I
> may stirfry the leftover rice from lunch as a side (1/4c each roughly).
>
> Estimated total sodium load, 250 per complete meal (very litle of the
> gravy is actually eaten here).
>
> The gravy is 3,280mg (roughly) total or 102.5mg per 1/4c so wouldn't be
> terrible if you wanted to have mashed potatoes with gravy with this.

Just curious. Where do you get the raw peanuts?

Julie Bove wrote:
> Just curious. Where do you get the raw peanuts?

For years, I had a customer that would give me a bag each
year from a farm they own but rent out to a "sharecropper"
that kept it a working farm.

A couple of pounds each year along with instructions to
roast them in the oven.

Never looked for them in a store. I'm interested to hear
where cshenk buys them too. I seem to remember that
Walmart used to sell them (?)

I think notbob bought some there once.

I'll have to look in my grocery store next trip.

"Gary" > wrote in message ...
> Julie Bove wrote:
>> Just curious. Where do you get the raw peanuts?
>
> For years, I had a customer that would give me a bag each
> year from a farm they own but rent out to a "sharecropper"
> that kept it a working farm.
>
> A couple of pounds each year along with instructions to
> roast them in the oven.
>
> Never looked for them in a store. I'm interested to hear
> where cshenk buys them too. I seem to remember that
> Walmart used to sell them (?)
>
> I think notbob bought some there once.
>
> I'll have to look in my grocery store next trip.

Hmmm... I'm going back to the Walmart Neighborhood Market later. They have
some things back in stock now. I'll look, but they don't have a big variety
of nuts. I think I bought them bulk at a military commissary some years ago.
Winco might sell them in the bulk foods. Not sure.

Julie Bove wrote:

>
> "cshenk" > wrote in message
> ...
> > I am adding this as a side to dinner tonight. I didn't make them
> > exactly to the specs and will tell you my variations at the bottom.
> >
> > Black-Eyed Pea Fritters w/ Hot Pepper Sauce, from Bryant Terry,
> > Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American
> > Cuisine
> >
https://www.epicurious.com/recipes/f...r-sauce-352350
> >
> > Yield: 4 to 6 servings
> >
> > Ingredients
> > 1 cup dried black-eyed peas, sorted, soaked overnight, drained, and
> > rinsed
> > 1/2 medium onion, diced
> > 1/2 cup raw peanuts
> > 1 teaspoon minced thyme
> > 1/4 teaspoon cayenne
> > 1 tablespoon apple cider vinegar
> > 1/4 cup plus 2 tablespoons water
> > 1 teaspoon coarse sea salt
> > 1/2 cup finely chopped green bell pepper
> > 1 tablespoon cornmeal
> > 5 cups coconut oil
> >
> > Preparation
> > Remove the skins from the beans by adding them to a large bowl,
> > filling the bowl with water, agitating the beans, and fishing out
> > the skins that float to the top with a fine mesh strainer. Rinse
> > beans well. In a food processor fitted with a metal blade, combine
> > the beans, onion, peanuts, thyme, cayenne, vinegar, water, and salt
> > and pulse until completely smooth. Transfer to a medium bowl,
> > cover, and refrigerate for 1 hour.
> > Preheat the oven to 200° F.
> > Remove the batter from the refrigerator, add the bell pepper and
> > cornmeal, and beat with a wooden spoon for 2 minutes.
> > In a medium-size saucepan over high heat, warm the coconut oil until
> > hot but not smoking, about 5 minutes.
> > Lower the oil to medium high, and in batches of 5, spoon the batter
> > into the oil, 1 tablespoon at a time. Fry, stirring around, until
> > golden brown, about 2 minutes. If necessary, adjust the temperature
> > to ensure that the fritters do not cook too quickly.
> > Transfer the fritters to a paper towel-lined plate and allow them to
> > drain. Transfer the drained fritters to a baking sheet and place in
> > the oven to keep warm.
> >
> > Serve hot with Hot Pepper Sauce.
> > ---------
> >
> > I am not a big fan of hot pepper sauce. No way woould I use 5 cups
> > of oil here either. Instead, I will use canola oil to about
> > 1/2-2/3 inch deep and flatten the balls a little. For a dip, I
> > mixed sour cream and a hot smokey paprika with some ground black
> > pepper, to our tastes.
> >
> > The Lamb is normally done in Brown gravy with Rogan Josh but I am
> > aout of Rogan Josh. I used 1.5TB Jamacaian yellow Curry, 1 TB of a
> > spanish red curry. I estimate the water was 8c and the gravy mix
> > was about 3/4c powder. Added 2TB minced roasted garlic. Recipe is
> > simple. Simmer about 2 hours. Serve. Reserve gravy for another
> > meal next day.
> >
> > The cabbage is a standard green one, about 1/3 of it. I wedge cut
> > it to 8 sections will use 3. This will go in the cast iron pan
> > with the bacon fat leftover from making up a 12oz pack this morning
> > (for later uses, some for breakfast). I'll add some caraway seeds.
> >
> > Simple and easy. I have fresh bread to butter and have at the
> > side. I may stirfry the leftover rice from lunch as a side (1/4c
> > each roughly).
> >
> > Estimated total sodium load, 250 per complete meal (very litle of
> > the gravy is actually eaten here).
> >
> > The gravy is 3,280mg (roughly) total or 102.5mg per 1/4c so
> > wouldn't be terrible if you wanted to have mashed potatoes with
> > gravy with this.
>
> Just curious. Where do you get the raw peanuts?

I can get them at Harris Teeters or just about any ethnic grocery here.
I don't know if Georgia is a big player world wide for peanuts but
stateside, Virginia makes a lot in Suffolk. Very easy to find here.

Gary wrote:

> Julie Bove wrote:
> > Just curious. Where do you get the raw peanuts?
>
> For years, I had a customer that would give me a bag each
> year from a farm they own but rent out to a "sharecropper"
> that kept it a working farm.
>
> A couple of pounds each year along with instructions to
> roast them in the oven.
>
> Never looked for them in a store. I'm interested to hear
> where cshenk buys them too. I seem to remember that
> Walmart used to sell them (?)
>
> I think notbob bought some there once.
>
> I'll have to look in my grocery store next trip.

https://www.hamptonfarms.com/pages/a...20New%20Mexico

No surprise that they are easy to find here.