This Ghanaian dish is not dissimilar to succotash, though the beans used here are black-eyed peas. The dish is traditionally served with corn on the cob broken into small pieces. For ease, we are using fresh off the cob (or frozen) corn and canned black-eyed peas. This makes an easy side dish or vegetarian entree and would certainly be at home at a 4th of July picnic. Recipe adapted from The Africa Cookbook by Jessica B. Harris.
Abrow Ne Ase (Boiled corn and beans)
Serves 6-8 as a side dish
4 c fresh corn cut from the cob (or frozen, defrosted)
2 c drained, canned black-eyed peas
1 c water
salt and freshly ground pepper to taste
Combine corn, black-eyed peas and water in a medium saucepan and cook, uncovered, over medium heat for 5 minutes. Season to taste with salt and pepper. Serve hot.