South African Umngqusho (Samp and Cowpeas)

This recipe is from page 41 of The Ethnic Vegetarian. My black eyed pea plants have been really prolific lately and I was looking for something new to make with them. This recipe stood out to me because it involves hominy. I love hominy. The only problem was the recipe called for canned black eyed peas and canned hominy and I wanted to make it with dry hominy and fresh black eyed peas. So I had to do some adjusting and use some guesswork.

I used this recipe to precook .5 cup of dry hominy in my instant pot. The hominy came out just right.

Instant Pot Hominy (From Dried)

The recipe calls for 1 tbsp of butter and 1 tbsp of oil. I left out the butter and didn’t miss it.

You’re supposed to cook the mixture for 8-10 minutes. I figured that the cooking time for fresh black eyed peas would be double that. But that wasn’t really enough. I ended cooking them for around 25 and leaving them a bit undercooked to avoid overcooking the hominy and onions. I think next time I make this I’ll try presoaking the black eyed peas to see if that solves the problem. Otherwise I’ll need to precook the black eyed peas.

Despite my hiccups, the recipe came out well. I really enjoyed the combined texture of the hominy and black eyed peas. And it was really simple to make. It was surprising how flavorful it was considering the flavoring was basically just onion, lemon juice, and pepper. Considering how many black eyed peas I have, it’s nice to have simple, interesting, flavorful recipes in my repertoire. I will be trying this one again. Next time I’d cut down on the black pepper some. 1/2 tsp instead of 1 tsp. It came out a little spicy for my tastes.


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