Stewed Pigeon Peas Recipe
The best known recipe is rice with pigeon peas, but other dishes can be prepared with this grain, such as the stewed pigeon peas that we show you The pigeon peas or pigeon peas are a legume consumed mainly in the American continent, although its origin is African according to some or India according to others. Pigeon peas are known by different names depending on the country, for example in Venezuela they are known as peas, in Panama and Colombia as pigeon peas and in Puerto Rico as pigeon peas.
Ingredients to make stewed pigeon peas:
- ½ kilogram of Gandalf (or a can)
- 2 cloves of garlic
- 1 unit of Onion cut into squares
- 1 unit of Ahuyama or pumpkin
- 1 splash of Oil for the sauce
- 1 package of diced bell peppers
- 1 bunch of coriander
- 1 cup of chicken broth
- 1 teaspoon of Vinegar
- 1 pinch of salt to taste
How to make Stewed Pigeon Peas:
1.The first step to prepare this delicious recipe will be to soften the pigeon peas. To do this, put enough water to boil in a pot and cook the pigeon peas until they are tender.
When they are done, drain the water and reserve the pigeon peas and the cooking broth separately.
2.In a separate pot, make a sauce with oil, garlic previously mashed with salt, onion, peppers and au Yama and leave for about 5 to 6 minutes stirring constantly.
3.After this time, add the pigeon peas, previously drained, and sauté together with the soffit for a couple of minutes.
Next, add the chicken broth and a little of the pigeon peas cooking water.
4.Keep cooking over medium heat until it boils and the liquid is consumed. The stewed pigeon peas should be a bit thick. Two minutes before finishing cooking, add the cilantro and that’s it.
5.Stewed pigeon peas are served hot with a little white rice. Bon Appetite!
