Add the dried black eyed peas into a blender and pulse 15-20 times, this will split the peas and separate the shell. You can also use deshelled black eyed peas if they sell them in your grocery store.

Place the pulsed black-eyed peas into a bowl and fill it with water. The pea shells will immediately rise to the surface. Remove and discard all the shells.

Repeat this process 3-4 times by using fresh water. Once all the pea skin is all removed, transfer the deshelled peas into a bowl and add enough water to cover it.

Allow the black-eyed beans to soak for at least 4 hours or overnight.

Strain the peas and set them aside.

Add the onions, parsley, chili pepper, salt, roasted peanuts, salt, ginger, minced garlic, half the shrimp, and water then blend until puree. Set aside.

Add the black eyed peas into a food processor and blitz until pastry dough is developed. You can mash the beans with a potato masher. The dough needs to be smooth.

Transfer the Abara dough into a large dough

Add some of the liquid mixture and stir together using a wooden spoon or spatula, then add the oil and stir to combine. Add the remaining liquid mixture along with the remaining shrimp and mix together until combined.

Fill each banana leaf with 2-3 tablespoons of the Abara dough and wrap.

Add water to your double boiler, then add the Abara.

Steam on medium high heat for about 30 minutes.

Serve and enjoy!