- The Orishas
- The Orishas
- Yoruba Archive
Not only where they staple foods for many of the African Nations living in Cuba but also they became the foods of the Orisa as well . Below Is a basic recipe for Black Eyes Peas Cakes... From this recipe, one can alter it so that it can be made into Olele, abara , ekuru aro, or Adalu.
1 tsp pepper pinch of salt ( 1/2 tsp.) 1 white onion minced 8 cloves of garlic minced 1/4 c Palm oil* 1 bag of black eyed peas (vegetable or Olive oils along with lard can be substituted) Soak your beans till they are tender and you can peel away the skins (usually overnight) With a wooden spoon beat all the ingredients together with the beans.
Prepare plantain leaves by roasting them on the stove top, they are then to be cut into strips about 8 inches long and 6 inches wide (they can be made smaller if you wish as well they actually look nicer that way 4X3 pieces of leaf.
Rub oil on the leaf and place two and a half tsp. of the black-eyed peas mixture in the center of the leaf. The peas paste is then wrapped into the leaf first folding the width inwards till the ends of the leaf meet but yet leave a very small gap on top and the ends are folded under ( those that are latino know like we are making Tamales or Pasteles ).
These Pea cakes should be now rectangular in form. Using a "Bain Maire" the bean cakes are cooked for about 40 minutes.
This will give you an idea, they sort of look like tamales To make Abara (made for Shango and Aganju) Just add dry shirmps and 1 Tbsp. of yellow food coloring To make Adalu: (made for Eleggua, Oya, Shango, and Aganju). Just substitute the Black eyed peas with Red beans and horminy in equal portions so about 1/2 lb each. Cook the hominy with a pinch of salt (1 tsp). Add to the ingredients and mix well.