Pegion peas
Pegion peas

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, pegion peas. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

The Three Pigeons Inn, Banbury Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! The pigeon pea (Cajanus cajan), also known as pigeonpea, red gram, tur, pwa kongo in Haiti,, guandú and frijol de palo in Ibero-America, or as gungo peas in Jamaica, is a perennial legume from the family Fabaceae. Pigeon peas are a legume used a lot in Indian cookery.

Pegion peas is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Pegion peas is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook pegion peas using 9 ingredients and 7 steps. Here is how you can achieve it.

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

They're a great crop to grow as they're drought-resistant and can thrive in many different types of soils. They do best when planted during the early spring and harvested in late summer. The pigeon pea is a perennial legume from the family, Barefaced, and its seeds have become a common food grain in Asia, Africa and Latin America. The high protein content of pigeon pea seeds also makes the crop an excellent variety of livestock feed.

Steps 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

The pigeon pea is a perennial legume from the family, Barefaced, and its seeds have become a common food grain in Asia, Africa and Latin America. The high protein content of pigeon pea seeds also makes the crop an excellent variety of livestock feed. Pigeon peas are a pea which is actually a bean, native to Africa. The pigeon pea is used widely throughout the Caribbean and is frequently combined with rice and seasonings. In addition to the dried bean you can find them canned in specialty stores and online.

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