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Maharagwemain dish, vegetarian, african 1 each onion, chopped 1 cup black-eyed peas, cooked 3 each tomatoes, chopped 1 1/2 teaspoon turmeric 1 teaspoon chili powder 1 tablespoon cilantro, chopped 1 1/2 cup coconut milk 1 oil 1 salt Heat the oil in a large, deep pot. Cook the onion gently until it is golden & soft. Partially mash the cooked peas with a fork & then add ot the cooking onion. Add the tomatoes & mix well. Put in the turmeric & chili powder, seasoning & half the cilantro. After that, pour in the coconut milk, stirring to blend all the ingredients. Cover the pot & leave to simmer for 10 minutes before garnishing with the remaining cilantro. Serve over rice. **Use parsley in place of cilantro. Troth Wells, "The World in Your Kitchen"
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