← Nouns Cooking · West & East African

Ingredients

• 2 cans tins of pigeon peas (400 g each), drained and rinsed
• 1 tbsp Vegetable oil
• 1 Onion, finely chopped
• 2 cloves Garlic, minced
• 1 Tomato, grated
• ½ tsp Ground turmeric
• 1 Green chilli, slit (optional)
• 400 ml Coconut milk
• 1 tsp salt, or to taste
• 1 handful Coriander (cilantro), chopped (optional)

Method

1. Heat the oil in a saucepan over medium heat and fry the onion for 4–5 min until soft.
2. Add the garlic, tomato, turmeric and chilli, if using, and cook for 3 min until the tomato breaks down.
3. Add the pigeon peas, coconut milk and salt. Bring to a gentle simmer and cook for 10–12 min, stirring now and then and crushing a few peas, until thick and creamy.
4. Scatter with coriander, if using, and serve warm with mandazi, chapati or bread.

Tips

• Using dried pigeon peas? Soak 200 g overnight and simmer for about 1 hour until soft first.
• A gentle simmer keeps the coconut milk from splitting.

Sources

Written in our own words after cross-checking these recipes:

Kaluhi's Kitchen Mayuri's Jikoni