How To Make Nyambeh Nyebbeh Ak Abala | Beans | Cassava | White Moi Moi | Dada's FoodCrave Kitchen

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides protein while being plant-based.

crayfish

🥗Healthier: shrimp

💰Cheaper: dried fish

Shrimp is a lower-cost seafood alternative.

seasoning cubes

🥗Healthier: herbs and spices

💰Cheaper: salt

Using herbs enhances flavor without additives.

Soak 2 bags of black-eyed peas for 30-40 minutes.

Use a food processor to pulse the soaked beans to help remove the skins.

Rinse the beans until all skins float to the top and are removed.

Peel and soak cassava in water to prevent discoloration until ready to cook.

Add soaked black-eyed peas to a pressure cooker with enough water to cover them and add salt to taste.

Cook the beans in the pressure cooker until tender.

Peel and cut cassava into chunks, then boil in water with salt until tender.

Blend the black-eyed peas with a little water until it reaches a smooth consistency.

Heat palm oil in a pan and add the blended beans, cooking until dry without adding water.

Prepare a pouch using foil for steaming the abala.

Fill the pouch with the bean mixture, leaving space to fold it closed.

Place the pouches in a steamer pot with boiling water and steam for 30-45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens