Maharagwe (spiced Beans In Coconut Milk) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 each: Onion, chopped
1 cup: Black-eyed peas, cooked
3 each: Tomatoes, chopped
1 1/2 tsp: Turmeric,
1 tsp: Chili powder,
1 tbsp: Cilantro, chopped
1 1/2 cup: Coconut milk,
Oil,
Salt,
Directions:
Heat the oil in a large, deep pot. Cook the onion gently until it is
golden & soft. Partially mash the cooked peas with a fork & then add
ot the cooking onion. Add the tomatoes & mix well.
Put in the turmeric & chili powder, seasoning & half the cilantro.
After that, pour in the coconut milk, stirring to blend all the
ingredients.
Cover the pot & leave to simmer for 10 minutes before garnishing with
the remaining cilantro. Serve over rice.
**Use parsley in place of cilantro.
Troth Wells, "The World in Your Kitchen"
Source from luhu.jp
golden & soft. Partially mash the cooked peas with a fork & then add
ot the cooking onion. Add the tomatoes & mix well.
Put in the turmeric & chili powder, seasoning & half the cilantro.
After that, pour in the coconut milk, stirring to blend all the
ingredients.
Cover the pot & leave to simmer for 10 minutes before garnishing with
the remaining cilantro. Serve over rice.
**Use parsley in place of cilantro.
Troth Wells, "The World in Your Kitchen"
Source from luhu.jp