Tarator de niébé noir



  • 400 g ( 0,88 lbs) black-eyed peas
  • 4 cloves of garlic
  • juice of 1 lemon
  • 5 tablespoons of olive oil
  • 2 teaspoons of salt


The black-eyed is sorted and cut into small pieces.

Black-eyed peas, which are cut into small pieces, are boiled in salted water.

Boiled black-eyed peas are taken to a serving plate with some water.

Crushed garlic, lemon juice, salt and olive oil are whipped into a sauce.

It is served by pouring over the boiled black-eyed peas.

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