Olive Oil Akandere
Quick answer
Olive Oil Akandere is a traditional Aegean delicacy made by slow-cooking fresh cowpeas with olive oil and onions. You can serve this delicious olive oil dish warm or cold.
- Total time
- 55 dk
- Servings
- 4
- Calories (est.)
- ~210 kcal
- Difficulty
- orta
olive oil akandere · akandere recipe · fresh cowpea dish
55 dk · 4 servings · 210 kcal
Ingredients
- 500 grams fresh cowpeas
- 2 medium onions
- 3 cloves garlic
- 0.5 tea glass olive oil
- 1 teaspoon tomato paste
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1.5 cups hot water
Method
- Clean the strings of the fresh cowpeas and cut them in half if desired.
- Heat olive oil in a wide pan, add sliced onions and sauté until translucent.
- Add finely chopped garlic and tomato paste, sauté for 1-2 minutes until fragrant.
- Add cowpeas to the pan, sprinkle sugar and salt, and sauté for about 5 minutes.
- Add hot water, cover the pan, and simmer on low heat for about 30 minutes until cowpeas are tender.
- Let it cool to room temperature, then transfer to a serving plate and serve.
You can add a teaspoon of lemon juice to the cooking water to preserve the bright color of the cowpeas.
FAQ
Is Olive Oil Akandere eaten hot or cold?
It is usually served at room temperature or chilled.
Can it be made with dried cowpeas?
The original recipe uses fresh cowpeas, but pre-boiled dried cowpeas can be used as an alternative.
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