2 bunches of cooked black-eyed peas
1 (scoop) of chopped walnuts
24 fresh spinach leaves
12 crab stick pieces
8 quail eggs
2 bunches of cooked black-eyed peas
1 (scoop) of chopped walnuts
24 fresh spinach leaves
12 crab stick pieces
8 quail eggs
Cook the black-eyed peas for 3 minutes in 1 liter of boiling water
Drain it
Distribute the spinach and black-eyed peas on individual plates
Top with crab, quail eggs, and sprinkle with walnuts.
