Appetizers
Ditloo tse Halikiloeng (Roasted Dried Peas)
Ingredients
- 250 g (1 1/4 cups) dried peas (or dried sugar beans), soaked overnight
- 1 tbsp sunflower oil
- 1 tsp salt
- 1/2 tsp paprika (optional, modern touch)
Method
- Drain the soaked peas thoroughly and pat dry with a clean towel.
- Parboil the peas in salted water for 10 minutes until just tender but still firm, then drain and dry again well.
- Heat the oil in the frying pan over medium heat.
- Add the peas in a single layer and roast, shaking the pan frequently, for 12–15 minutes until golden and crisp on the outside.
- Remove with a slotted spoon onto paper towels, sprinkle immediately with salt and paprika if using, and toss to coat.
- Cool slightly before serving in a small bowl.
Introduction: Dried peas or beans, dry-roasted in a pan until crunchy, are a traditional Basotho snack shared before a meal or nibbled while chatting.
Cultural Background: Dried peas or beans, dry-roasted in a pan until crunchy, are a traditional Basotho snack shared before a meal or nibbled while chatting. Cheap, portable and long-lasting, they were historically carried by shepherds tending flocks in the highlands for days at a time.
Tips: Drying the peas thoroughly before roasting is essential for a crisp result and prevents oil from spitting. Roast in batches so the pan is not overcrowded, which helps them crisp evenly.
Variations: A pinch of dried chilli flakes gives a spicier version. Dried sugar beans can be used instead of peas for a heartier snack. Already vegetarian and vegan as written.
Storage: Store in an airtight container at room temperature for up to 1 week.
Reheating: Re-crisp in a dry pan over medium heat for 2–3 minutes if they soften.
FAQs:
Q: Can I skip the parboiling step?
A: No — raw dried peas will not roast through safely or evenly without it.
Q: Are these gluten-free?
A: Yes, peas and beans are naturally gluten-free.
Please log in to leave a comment.