The black eyed peas:soaked for about 4 -5 hours warm water to cover it.it absorbed the water and soften,and increased in volume,as result, and now ready for blending inshaallah.the ingredient going in(see pic)

Freeze left over onions!!..Add the ingredient in blender.starting with onions then peas then or vice versa,then build up until almost filled.put the corriander and deseeded green chili in the blended last

Used a large frozen green chilli as it was very easy to remove the seeds from the skin and put in blender

Blending stirring blending stiring..look out for consistancy..Add water in between.now put out in a large enof bowl.then blend rest of peas

Blend,add water

Adding more water,then consistancy you are looking for InshaAllah!,alas at long last Alhamdulillah..if you can hav a cuppa break for good efforts,or just a break !

Mix with the previously made mixture. Use only half of this mixture and leave freeze other half in a container InshaAllah for next use.and mix to combine...Then fry by using scooping of small spoon,In deep oil until dark brown and crunchy

The muhogo crisps:after frying the bajias then you can add freshly grated muhogo crisp(or use frozen ones as done here,only remember that frozen one need to drain excess water after defrosting and grating)

Frying:make sure oil is nice and heated thru b4 add in the grated casava.Needs to be cooked more in oil,to be abit darker then in the pic shown

Making the sauce:ingredients and simlpe trick not to make lumps in sauce.....heat up water then pour into the cup Which has flour and mix well......and when no lumps ie a smooth mixture,then put back into the heated water and cook it while stiring frequently to make smooth...simmer until thickened slighlty

Making the sauce:see above notes step 11.....putting back the stired in sauce from the cuo into the heated water pan and cooking it..

Sauce in the making:this sauce is nice at this consistancy,as also it does thicken after cooking so try not make it too thick...and if too thin while simmering it is not thickening...just do the se.again by adding little more flour mix with hot sauce on the side and put back in pan

The mishkaki beef:rince,drain and slice lenths and slice again width

Marination:Add 1 teaspoon of meat tenderiser(If you have about quatr of small Pawpas it's gr8 for this marination,make it super soft InshaAllah other wise stick to ginger and meat tenderiser!),Add 1 tablespoon ginger,1 teaspoon garlic, may not need more salt if need more add bit more tenderiser as it is mainly salt in it. Add bit of crushed black pepper

Then cook in low medium heat in grill pan or can put under grill if it is soft enof to cook at high heat.another option is to put under grill once cooked in any pan..(nice for charge mishkaki taste inshaallah)....up 2 preferences.

Boil pototoes..with skin then let cool, drain off all water,remove skin once comes of easily and then chop first length then chop width,then into cubes.add to the sauce.

Potatoes.....don't forget to add salt to the potato water while boiling or before start boiling

Now assemble your mix...if serving on individual bakulis(bowls),other wise put every item to add in,separately for self service!!bismillah enjoy..note that the bajias are crunchy but ment to soften abit once add in sauce.also,the sauce needs to be thin not thick,as it does thicken when cools