Liberian Split Peas is a traditional Liberian recipe for a classic dish of spit peas, chicken, fish and smoked turkey cooked until the beans thicken the sauce. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Liberian Split Peas.
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This is the classic dish of Liberian split yellow peas cooked until it becomes a thick paste. This can essentially just be flavoured with meat and fish and served as a carbohydrate accompaniment or it can be served as a main meal in and of itself.
Ingredients:
4 chicken wings
1 tilapia, cleaned, scaled and cut into 8 steaks
smoked turkey, smoked and dried fish, broken into pieces (for flavouring)
900g (2 lbs) yellow split peas
4 habanero chillies
1 bell pepper
375ml (1 1/2 cups) vegetable oil
1/2 onion
4 tbsp tomato purée
salt
ground black pepper
3 chicken Maggi cubes
garlic powder
onion powder seasoned salt
Method:
Combine the chicken and fish in one large bowl and the smoked turkey and smoked fish pieces in another bowl. Season both bowls liberally with garlic powder, onion powder, black pepper and seasoned salt then crumble a Maggi cube into each bowl. Transfer the smoked turkey and fish into a pan and pour in just enough water to cover. Place the fish and chicken in your fridge and marinate for at least 20 minutes.
Place the pan with the smoked meats over medium heat, cover and begin to cook.
Turn the split peas into a colander and wash thoroughly until the water runs clear. Cover the peas with a depth of about 5cm (2 in) then place over medium heat.
In the meantime, make a puree from 1/2 onion, 1 bell pepper and 4 habanero chillies.
Check the beans and add 2 tbsp seasoned salt. Cook for 10 minutes more then take a pea and crush between your thumb and forefinger. If it mashes readily then it's tender... if not, continue cooking.
Now start preparing the sauce. Put a large pot over high heat and when the pot is hot add in the oil. When the oil is hot use to fry the chicken and fish pieces for about 10 minutes, until crisp and just cooked through. Remove with tongs and set aside. Now add the onion and pepper paste and fry. Stir in the tomato purée, mixing into the oil. Crumble in the remaining Maggi cube and add 2 tbsp seasoned salt and 1 tbsp black pepper. Stir well to combine.
Now check on your split peas to make sure they are not burning. Add a little more liquid if needed.
Now add the liquid and solids from the smoked meats into the sauce base, stirring well to combine. Add 250ml (1 cup) water, return to a simmer, cover and cook for 5 minutes more.
The beans should now be very tender and the liquid reduced. Now stir the beans into the sauce base mixture. Bring everything to a simmer and continue cooking, uncovered, stirring occasionally. Now add in the fried chicken and fried fish.
Continue cooking until the split pea mixture is very thick then ladle into bowls and serve.
