Pegion peas
Pegion peas

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pegion peas. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Pigeon peas will grow just about anywhere. They can cope with poor soils You grow pigeon peas from seed. There are many varieties of pigeon pea around the world, from tall tree.

Pegion peas is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Pegion peas is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have pegion peas using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pegion peas:
  1. Prepare 2 cups pegion peas boiled
  2. Take 1 medium onion, diced
  3. Make ready 1 tomato, diced
  4. Get 1 whole small garlic
  5. Take Salt
  6. Get 4 tbsp veg oil or coconut oil
  7. Get 1/2 cup Water
  8. Take 1 cup coconut milk
  9. Get 1/2 cup coconut cream (optional)

On Saturday Rachel and I walked down to the big patch of pigeon peas we planted last summer. Pigeon peas are small, round to oval, mostly cherry-red colored seeds in the legume family. Botanically, the seeds of pigeonpea belong to the Fabaceae family in the Genus: Cajanus. Find pigeon pea stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

Instructions to make Pegion peas:
  1. Have ingredients in one place
  2. Put oil and onions in cooking pot on medium high heat
  3. When the onions turn golden add crushed garlic and stir till aromatic.
  4. Add tomatoes and stir until tender and the oil separates from the tomato mixture.
  5. Add boiled pegion peas and Salt, stir. Add some of the water it was boiled in. (this water has alot of nutrients that leached out during Boiling). Let it cook on medium high heat for 3 minutes
  6. Add the coconut milk (I added water in my coconut cream to make it lighter), stir and cover. Let it simmer on low heat for 5- 10 minutes untill much of the water has evaporated.
  7. Serve with preferred starch, cassava, sweet potato e.tc. I served mine with swahili doughnuts commonly known as mahamri

Thousands of new, high-quality pictures added every day. The pigeon pea (Cajanus cajan, syn. Cajanus indicus) is a member of the family Fabaceae. Other common names are red gram, toovar, toor, togari, gandul, Congo pea, Gungo pea, and no-eye pea. See more ideas about pigeon peas, rice and pigeon peas, arroz con gandules.

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