We have just returned from the Caribbean and I thought that in honor of those fine folks and their delicious cooking I would try my hand at a local favorite.
This is a very simple and healthy main course, but it may require some convincing.
This meal does require that you put the beans into water the night before you make it! Just stick the beans in water before you go to bed at night and stick them in the fridge.
Publish Postbe spiced up to be very tasty. Don't let the fact that there is not meat make you think it is not filling, because it is!
What you will need for the KALA Balls:
Olive Oil (or another healthy oil)
What you will need for the Coconut Rice:
2 cups long grain rice, rinsed and drained
1/4 cup diced onion
1 1/2 cups coconut milk
3/4 cup water
2 teaspoons curry powder
1/2 teaspoon salt
What to do for the Kala Balls:
1. Place black-eyed peas into a container, and cover with several inches of water. Allow to stand for 12 hours.
2. Drain the water from the black-eyed peas. Place peas into the bowl of a food processor, and pulse until coarsely ground. Stir in the egg whites, salt, flour, and cayenne pepper to taste until dough consistency. Add more flour if necessary to hold the mixture together. Form into small balls, each about 2 inches diameter.
3. Heat the oil in a skillet over medium-high heat. Carefully drop the balls into the hot oil, and fry until brown, about 5 minutes. You may need to lower the heat slightly after cooking the first kala balls. Turn frequently to brown evenly on all sides.
What to do for the Coconut Rice:
1. Combine all the ingredients into a saucepan and bring to a boil. Boil for 20 to 30 minutes or until the rice is finished. Some people like to add a bit of coconut to the finished product for taste and texture.
The Coconut Rice and Kala Balls are served together and make an easy, fun Caribbean dish. Don't forget to wear your favorite tropical outfit and follow up with a slice of Key Lime Pie!
The entire week's meal plan and the grocery list is below!