Cala (Black-eyed Pea Puffs) is a traditional Aruban recipe for a classic snack made from black-eyed pea flour beaten to a froth and deep fried before serving. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Black-eyed Pea Puffs (Cala).
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Ingredients:
225g black-eyed peas
1/4 tsp cayenne pepper
1 tsp salt
120ml water
oil for deep frying
Method:
Combine the black-eyed peas and salt in a bowl. Cover with plenty of water and set aside to soak over night. The following day, drain the beans then rub them vigourously in the folds of a tea towel to remove the skins. Wash the beans and discard the skins then drain and dry the beans thoroughly.
Place in batches in a coffee grinder and render to a powder. Transfer to a bowl and add the cayenne pepper and salt. Begin beating with a whisk and gradually add the water, beating all the while. Continue beating until the batter is fluffy and has doubled in volume.
Heat oil in a pan or wok and when hot drop the batter by the teaspoon into the deep fat. Cook until golden brown and puffed then drain on kitchen paper and serve hot.
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