This is a recipe that is closely tied to the pigeon peas season (When pigeon peas become seasonal, it usually takes 1 to March. It is usually planted between pigeon peas (called gongo peas) It is used to make Curry Pigeon Pea. Enjoyed some fun vegan dishes at Sada Roti.
You need it…
1 tablespoon 1/2 olive oil
1 onion 1 (slice)
6 pieces of garlic (destruction)
1 Scotch Bonnet Pepper (option)
3/4 tsp black pepper
2 pound tannia (Peeze/slice)
1/2 tsp salt
3 cups of water
Two tablespoons chopped with parsley
1 Middle tomato (Diced)
Note! Would you recommend following the details about the recipe below? Includes methods of peeling, slice and preparing the tannia for cooking. You may also be interested in learning how to prevent itching in your hands. If you are making this dish gluten-free, check the ingredient list to make sure you meet your gluten-free dietary restrictions.
Heat the oil over medium flame and add garlic and onion. Reduce heat to prevent burning and cook quietly for 2-3 minutes. Next, add the scotch bonnet pepper (optional or acceptable amount) Continue cooking at low for 3 minutes with black pepper.
Peel, wash and sliced ​​tannia into the pan and stir well to coat the flavorful oil.
Cover with water, bring to a boil and add salt. Reduce to a gentle boil and cook until tender. In this case it took about 25 minutes.
It will become thicker as the tannia fragments begin to break down, so you may need to add a little more water. Add the parsley and tomatoes and cook for another 2-3 minutes.
Taste and adjust the salt to determine if the sauce or gravy is suitable for your taste. Note that it gets thicker as it cools down.
If you’re interested in the curry version of this recipe, if you have salted fish, leave a comment below.
