West Africa · Side
Lab-lab (Stewed Black-Eyed Peas with Onion Oil)
Tender black-eyed peas simmered into a velvety mash, dressed with fragrant caramelized red onion oil and spiced chili dust.
The story
Originating from the Kanuri and Hausa communities surrounding Diffa and the Lake Chad basin, Lab-lab is a beloved roadside staple eaten throughout the day. It is often scooped up warm with fried beignets or fresh crusty bread during market mornings. Unlike Western bean preparations, the cooking relies on native potash (kanwa) to accelerate starch gelatinization and create a uniquely creamy, emulsified broth before the hot onion-infused oil is poured on top.
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