Oleleh

Oleleh Recipe from Sierra Leone - Black-Eyed Peas in Palm Oil and Banana Leaves

Region / culture: Sierra Leone | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Oleleh is a traditional African dish made with black-eyed peas, palm oil, and spices. This dish is popular in many West African countries and is often served at special occasions and celebrations.

History

Oleleh has been a staple in West African cuisine for centuries. It is believed to have originated in Nigeria and Ghana, where it is commonly served as a festive dish during weddings, birthdays, and other important events. The dish has since spread to other countries in the region, each adding their own unique twist to the recipe.

Ingredients

2 cups of black-eyed peas
1 cup of palm oil
3 tbsp of water
1 small onion
1 red pepper
salt to taste
banana leaves or aluminum foil squares

How to prepare

Soak the peas, remove the skins, and grind them into a smooth paste
Grind the onions and pepper, then add them to the bean mixture
Add water and mix thoroughly
Remove all bones from the fish and add it to the mixture along with salt and palm oil
Wrap spoonfuls of the mixture in banana leaves or aluminum foil squares, or pour it into pudding bowls or custard cups, all tightly covered with cellophane papers
Cover and steam until the pudding is firm
Remove from the wrapper or container and serve hot

Variations

Add chopped vegetables such as carrots, bell peppers, or spinach to the mixture for added texture and flavor.
Substitute the black-eyed peas with lentils or black beans for a different twist on the traditional recipe.
Use coconut milk instead of palm oil for a creamier consistency and a hint of sweetness.

Cooking Tips & Tricks

Soaking the black-eyed peas overnight will help soften them and make them easier to grind into a smooth paste.

- Make sure to remove the skins from the peas before grinding them to ensure a smooth texture.

- Adding water to the mixture will help bind the ingredients together and create a creamy consistency.

- Steaming the pudding in banana leaves or aluminum foil will help retain the moisture and flavors of the dish.

Serving Suggestions

Oleleh can be served with a side of fried plantains, steamed vegetables, or a fresh salad. It pairs well with spicy sauces or chutneys for added flavor.

Cooking Techniques

Steaming the pudding is the traditional method of cooking Oleleh, but it can also be baked in the oven or cooked on the stovetop in a saucepan. Experiment with different cooking techniques to find the method that works best for you.

Ingredient Substitutions

If palm oil is not available, you can use vegetable oil or coconut oil as a substitute. You can also use canned black-eyed peas instead of dried peas for a quicker cooking time.

Make Ahead Tips

Oleleh can be prepared in advance and stored in the refrigerator for up to 3 days. Simply reheat the pudding in the microwave or oven before serving.

Presentation Ideas

Serve Oleleh on a bed of steamed rice or couscous for a complete meal. Garnish with fresh herbs or chopped nuts for added texture and color.

Pairing Recommendations

Oleleh pairs well with a variety of dishes, including grilled meats, roasted vegetables, or spicy stews. It can also be enjoyed on its own as a satisfying and flavorful meal.

Storage and Reheating Instructions

Store any leftover Oleleh in an airtight container in the refrigerator for up to 3 days. Reheat the pudding in the microwave or oven until heated through before serving.

Nutrition Information

Calories per serving

One serving of Oleleh contains approximately 250 calories, making it a relatively low-calorie dish.

Carbohydrates

Black-eyed peas are a good source of carbohydrates, providing energy for the body. One serving of Oleleh contains approximately 30 grams of carbohydrates.

Fats

Palm oil is high in saturated fats, which can contribute to heart disease if consumed in excess. One serving of Oleleh contains approximately 15 grams of fat.

Proteins

Black-eyed peas are a good source of plant-based proteins, which are essential for muscle growth and repair. One serving of Oleleh contains approximately 10 grams of protein.

Vitamins and minerals

Black-eyed peas are rich in vitamins and minerals, including iron, potassium, and vitamin C. These nutrients are important for overall health and well-being.

Alergens

Oleleh contains fish, which may be a common allergen for some individuals. It is important to check for any allergies before consuming this dish.

Summary

Overall, Oleleh is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a flavorful and satisfying meal that can be enjoyed on special occasions or as a comforting dish.

Summary

Oleleh is a delicious and nutritious dish that is perfect for special occasions or as a comforting meal. With its rich flavors and creamy texture, this traditional African pudding is sure to become a favorite in your household.

How did I get this recipe?

and the rich history behind it. It was passed down to me by my dear friend, Mrs. Ahmad, who learned it from her grandmother who hailed from the beautiful country of Malaysia. Mrs. Ahmad and I would often exchange recipes and stories about our culinary adventures, and when she shared the recipe for Oleleh with me, I knew it was something special.

The first time I saw this recipe, I was captivated by its simplicity and the rich history behind it. It was passed down to me by my dear friend, Mrs. Ahmad, who learned it from her grandmother who hailed from the beautiful country of Malaysia. Mrs. Ahmad and I would often exchange recipes and stories about our culinary adventures, and when she shared the recipe for Oleleh with me, I knew it was something special.

Oleleh is a traditional Malaysian dessert made with glutinous rice, coconut milk, and palm sugar. It is a dish that is often served during celebrations and special occasions, as it is believed to bring good luck and prosperity to those who eat it. The combination of sweet and salty flavors in Oleleh is truly a delight for the taste buds, and it quickly became one of my favorite dishes to make for my family.

To make Oleleh, you first soak glutinous rice in water for several hours to soften it. Then, you steam the rice until it is cooked through and has a sticky texture. In a separate pot, you heat up coconut milk and palm sugar until the sugar is melted and the mixture is thick and creamy. Finally, you combine the cooked rice with the coconut milk mixture and let it simmer on low heat until the flavors have melded together.

The first time I made Oleleh for my family, they were skeptical at first. They had never tried Malaysian cuisine before and were unsure of what to expect. But as soon as they took their first bite of the sweet and sticky dessert, their faces lit up with delight. They couldn't believe how delicious it was, and they begged me to make it again and again.

As I continued to make Oleleh for my family and friends, I started to experiment with different variations of the recipe. I added pandan leaves for a fragrant aroma, and I topped it with toasted coconut flakes for a crunchy texture. I even tried substituting the palm sugar with honey for a healthier twist. Each variation of Oleleh was a hit, and I loved seeing the smiles on my loved ones' faces as they enjoyed this traditional Malaysian dessert.

Over the years, I have shared the recipe for Oleleh with many people, passing down the tradition and history behind this beloved dish. I have taught my grandchildren how to make it, and they have become just as passionate about Malaysian cuisine as I am. I love knowing that this recipe will continue to be passed down through generations, preserving the cultural heritage of Malaysia and bringing joy to many more families in the years to come.

As I sit here, reflecting on the memories and stories behind this recipe for Oleleh, I am grateful for the friendships and experiences that have enriched my life. Cooking has always been a way for me to connect with others, to share my love and passion for food, and to create lasting memories with my family and friends. And as long as there are recipes like Oleleh to share and enjoy, I know that the tradition of cooking and sharing meals will continue to bring people together, no matter where they are in the world.