Thank you to Langa Lloyd (The Edge Café) for this recipe.
1 cup peanuts
1 cup rupiza (roasted and crushed cowpeas)
1/4 cup lentils
1 red or green chilli
1 tsp ground cumin
1/2 cup grated cheddar cheese
Preheat the oven to 180-220°C.
Line a loaf tin with greaseproof paper.
Boil peanuts, rupiza and lentils for about 10 minutes. Don’t boil for too long as they can get mushy. Leave them crunchy.
Peel, deseed and roughly chop the onion, pepper, carrot, and fresh chilli.
Melt butter in a medium saucepan.
Add the onion and sauté for 2 minutes. Then add the other vegetables. Cook for about 6 minutes, stirring occasionally.
Add cumin powder and stir to coat the vegetables. Then add the fresh chilli. Remove from the stove and set aside.
In a large bowl, mix peanuts, rupiza and lentils, and the sautéed vegetables. Add eggs and cheese and mix well. Add salt to taste.
Pour the mixture into your tin loaf and bake for about 20-25 minutes.
Serve hot -with mashed sweet potato and a thick tomato and onion sauce- or cold.
It freezes well and warms up easily too.
Great for a picnic or lunch box!
Tips: Courgettes, mushrooms, celery or butternut can be used as substitutes or additions in your vegetable mix.
Round nuts (nyimo beans) are a nice addition too, or instead of lentils.
And you could even add sorghum or pearl millet grain. Boil it first of course.