Pigeon Peas In Coconut Milk Recipes

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MBAAZI WA NAZI (PIGEON PEAS IN COCONUT MILK)



Mbaazi Wa Nazi (Pigeon Peas in Coconut Milk) image

Mbaazi wa Nazi (Pigeon Peas with Coconut) are the Swahili way to prepare this popular tropical pulse. The pigeon pea is evidently native to Africa or Asia. In Egypt, the cultivation of pigeon peas began before 2000 B.C. Today pigeon peas are widely cultivated in all tropical and semi-tropical regions the world over, and are especially popular in India and the Caribbean.

Provided by Elmotoo

Categories     Coconut

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb dried pigeon peas (or black-eyed peas, yellow-eyed peas, cowpeas, picked over for stones, cleaned, soaked overnight, an)
2 -3 cups coconut milk
oil
1 -2 onion, chopped
1 jalapeno, cleaned and chopped
1 teaspoon curry powder (or turmeric)
salt, to taste

Steps:

  • In a large pot, combine pigeon peas and just enough water to cover. Bring to a boil, reduce heat, cover, and simmer until the peas begin to become tender and most of the water is absorbed.
  • Stir in 1 1/2c coconut milk. Continue to simmer over low heat. Add more water as necessary to prevent the peas from becoming dry.
  • While peas are simmering: Heat a few tablespoons of oil in a skillet. Add the curry powder to the oil and stir for a minute. Fry the onion and chile pepper until they are tender.
  • Combine the peas and onion-chile mixture (add either one to the other). Continue to simmer until peas are tender enough to eat. Add the remaining coconut milk and simmer on the lowest possible heat for five to ten minutes, stirring occasionally.
  • Serve "Swahili style" with Chapati (Basic Chapati Recipe #137408), rice, or "up-country style" with Ugali.

Nutrition Facts : Calories 931.3, Fat 25.9, SaturatedFat 23.3, Sodium 74, Carbohydrate 153.1, Fiber 18.1, Sugar 77.5, Protein 26.8

COCONUT RICE WITH PIGEON PEAS



Coconut Rice With Pigeon Peas image

In 2002, Florence Fabricant spoke with Mark Militello, the chef and owner of the now-closed Mark's Las Olas in Fort Lauderdale, Fla., who brought this recipe to The Times. The chef uses Uncle Ben's converted rice here on the advice of his cooks Pascal Dieumeme and Orenus Olean. It's parboiled, and less sticky, to yield firm, separate grains, a nice counter to the earthy pigeon peas. You can start the peas from from scratch, but it's also fine to use canned or frozen. The whole dish is finished with scallions, bell pepper, thyme and more coconut milk. As tempting as it may be, don't rush the rice to the table: Let it rest off the heat. It'll help its texture and flavor.

Provided by Mark Militello

Categories     one pot, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 red Scotch bonnet chile
1 1/2 cups Uncle Ben's rice or long grain rice, rinsed until water runs clear
3/4 cup unsweetened coconut milk
1 cup cooked pigeon peas (gandules); canned or frozen can be used
2 1/4 cups chicken stock
Salt and freshly ground black pepper
1/3 cup finely chopped scallion (green part only)
1 medium red bell pepper, seeded, cored and diced
1/2 tablespoon fresh thyme leaves

Steps:

  • Heat oil in heavy saucepan. Add onion, and cook over medium heat until soft. Stir in chili and rice, and cook a few minutes. Fold in 1/2 cup coconut milk and pigeon peas. Add stock. Bring to a simmer. Season to taste with salt and pepper.
  • Cover pan with double layer of plastic wrap so wrap clings tightly to pan, extending about an inch below rim. Place cover of pan over plastic wrap to make a tight seal. Cook over low heat 15 minutes. Remove pan from heat, and set aside 15 minutes.
  • Uncover pan, and remove plastic, using mitts because the steam can burn. Stir rice. Spread out in shallow baking dish to cool.
  • To serve, remove chili. Fold in scallions, bell pepper and thyme. Check seasonings. Return to saucepan, cover, and gently reheat. Fold in remaining coconut milk, and serve.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 17 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 567 milligrams, Sugar 4 grams

PIGEON PEAS AND COCONUT (GANDULES CON COCO)



Pigeon Peas and Coconut (Gandules Con Coco) image

Pigeon peas and coconut originated from the Samaná region of the Dominican Republic. It is a savory dish with a hint of sweetness from the coconut milk. Serve over white rice. Swiped shamelessly from the 'net for ZWT9. I personally will leave the cilantro out! You can get pigeon peas (gandules) dried, frozen or canned.

Provided by Elmotoo

Categories     Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups cooked pigeon peas
1 tablespoon olive oil
1 small onion (cut in quarters)
1 garlic clove (minced)
1/4 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon cilantro (chopped)
1 teaspoon salt
1 chicken bouillon cube
3 cups water
2 cups coconut milk

Steps:

  • Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
  • Add the boiled pigeon peas and cook over medium heat for 1 minute.
  • Add the chicken bouillon and 3 cups of water. Stir and bring to a boil over medium heat. Mash some of the pigeon peas with a potato masher.
  • Allow to boil until water is reduced by half - about 15 minutes.
  • Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.
  • Serve hot over white rice.

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