Pigeon Peas with Coconut

Pigeon Peas with Coconut Recipe from Democratic Republic of Congo

Region / culture: Democratic Republic of Congo | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4 |

Vegetarian diet

Introduction

Pigeon peas with coconut is a delicious and nutritious dish that is popular in many Caribbean and African countries. This recipe combines the earthy flavor of pigeon peas with the creamy richness of coconut milk, creating a dish that is both comforting and satisfying.

History

Pigeon peas with coconut is a traditional dish that has been enjoyed for generations in countries such as Jamaica, Trinidad and Tobago, and Nigeria. Pigeon peas are a staple ingredient in many Caribbean and African cuisines, and coconut milk is often used to add richness and depth of flavor to dishes.

Ingredients

1 lb (454 g) dried pigeon peas, cleaned, soaked, and rinsed
1 to 2 cups of "thick" and "thin" coconut milk
2 to 3 tbsp of oil
1 to 2 onions, chopped
1 hot green chili pepper, cleaned and chopped
1 tsp curry powder or turmeric
salt, to taste

How to prepare

In a large pot, combine pigeon peas and enough water to cover.
Bring to a boil, then reduce heat, cover, and simmer until the peas begin to soften and most of the water is absorbed.
Stir in the thin coconut milk and continue to simmer over low heat.
Add more water as needed to prevent the peas from drying out.
While the 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, and continue to simmer until the peas are tender enough to eat.
Add the thick coconut milk and simmer on the lowest possible heat for 5 – 10 minutes, stirring occasionally.
Serve with boiled rice.

Variations

Add diced tomatoes or bell peppers for a pop of color and freshness.
Stir in some spinach or kale for added nutrients and texture.
Use different spices such as cumin, coriander, or garam masala for a unique flavor profile.

Cooking Tips & Tricks

Be sure to soak and rinse the dried pigeon peas before cooking to remove any dirt or debris.

- Use both "thick" and "thin" coconut milk for a creamy and flavorful dish.

- Adjust the amount of chili pepper to suit your taste preferences – add more for a spicier dish or omit it entirely for a milder flavor.

- Stir the peas frequently while cooking to prevent them from sticking to the bottom of the pot.

Serving Suggestions

Pigeon peas with coconut can be served with boiled rice, roti, or bread for a complete and filling meal. Garnish with fresh cilantro or chopped scallions for added flavor.

Cooking Techniques

Simmer the pigeon peas slowly to allow them to soften and absorb the flavors of the coconut milk and spices.

- Fry the onion and chili pepper until they are tender and fragrant before adding them to the peas for a depth of flavor.

Ingredient Substitutions

If you don't have pigeon peas, you can use black-eyed peas or kidney beans as a substitute.

- Use coconut cream instead of coconut milk for a richer and creamier dish.

Make Ahead Tips

Pigeon peas with coconut can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve pigeon peas with coconut in a large bowl with a sprinkle of fresh herbs on top for a beautiful and appetizing presentation. Pair with a side of steamed vegetables or a fresh salad for a complete meal.

Pairing Recommendations

Pigeon peas with coconut pairs well with grilled or roasted meats such as chicken, pork, or fish. It also complements spicy dishes such as jerk chicken or curry.

Storage and Reheating Instructions

Store any leftovers of pigeon peas with coconut in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

One serving of pigeon peas with coconut contains approximately 300 calories, making it a satisfying and nutritious meal option.

Carbohydrates

Pigeon peas are a good source of carbohydrates, providing energy for the body. One serving of pigeon peas with coconut contains approximately 40 grams of carbohydrates.

Fats

Coconut milk is rich in healthy fats, which can help to promote heart health and provide satiety. One serving of pigeon peas with coconut contains approximately 15 grams of fats.

Proteins

Pigeon peas are a good source of plant-based protein, which is essential for muscle growth and repair. One serving of pigeon peas with coconut contains approximately 10 grams of protein.

Vitamins and minerals

Pigeon peas are rich in vitamins and minerals, including vitamin C, vitamin A, and iron. Coconut milk also contains important nutrients such as potassium and magnesium.

Alergens

This recipe contains coconut, which is a common allergen. Be sure to check for any allergies before serving this dish to guests.

Summary

Pigeon peas with coconut is a nutritious and flavorful dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a satisfying meal option that can be enjoyed as part of a balanced diet.

Summary

Pigeon peas with coconut is a delicious and nutritious dish that is easy to make and full of flavor. This recipe combines the earthy taste of pigeon peas with the creamy richness of coconut milk, creating a comforting and satisfying meal that is perfect for any occasion. Enjoy this dish with rice or bread for a complete and filling meal that is sure to please your taste buds.

How did I get this recipe?

I can't forget the first time I saw this recipe for Pigeon Peas with Coconut. It was a warm summer day, and I was visiting my friend Maria in her small village in the Caribbean. Maria had invited me over for lunch, and as soon as I walked into her kitchen, I was greeted by the most amazing aroma.

Maria was standing over a large pot, stirring a mixture of pigeon peas, coconut milk, and spices. The smell was intoxicating, and I couldn't wait to taste whatever she was cooking. As I sat down at the table, Maria handed me a bowl of the pigeon peas with coconut, along with a serving of rice and plantains.

I took a bite, and my taste buds exploded with flavor. The creamy coconut milk combined with the earthy pigeon peas and aromatic spices created a dish that was unlike anything I had ever tasted before. I asked Maria for the recipe, and she chuckled, saying that it was a family secret that had been passed down for generations.

Over the course of my visit, Maria showed me how to make the pigeon peas with coconut from start to finish. She taught me the importance of soaking the peas overnight to ensure they were tender, and how to prepare the coconut milk from scratch by grating the flesh of a fresh coconut and squeezing out the creamy liquid.

As we cooked together, Maria shared stories of her grandmother, who had taught her the recipe when she was just a young girl. She told me about the rituals and traditions that were associated with the dish, and how it was often served at special occasions and celebrations in her village.

After my visit, I couldn't stop thinking about the pigeon peas with coconut. I knew that I had to learn how to make it myself so that I could share this delicious dish with my family and friends. I began experimenting in my own kitchen, trying different variations of the recipe until I finally perfected it.

I made the pigeon peas with coconut for my family one Sunday afternoon, and they were blown away by how delicious it was. My husband couldn't stop raving about the flavors, and my children begged me to make it again the following week.

As word spread about my newfound recipe, friends and neighbors started asking me to teach them how to make the pigeon peas with coconut. I held informal cooking classes in my kitchen, sharing the recipe and passing on the knowledge that Maria had shared with me.

Over the years, the pigeon peas with coconut became a staple in my household. It was a dish that we would often enjoy on special occasions and holidays, and it never failed to bring smiles to our faces.

Every time I make the pigeon peas with coconut, I think back to that warm summer day in Maria's kitchen. I am grateful for the friendship and the knowledge that she shared with me, and I am proud to carry on the tradition of this delicious Caribbean dish.

As I sit here now, writing down the recipe for future generations to enjoy, I can't help but feel a sense of nostalgia and gratitude for the culinary journey that has brought me here. The pigeon peas with coconut will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.