Right here’s a recipe intently tied to Pigeon Peas season (when Pigeon peas are in season, normally January to March) because it’s normally planted between the Pigeon peas (say gongo peas) and utilized in making curry pigeon peas. A pleasant vegan dish loved with Sada roti.
You’ll Want…
1 1/2 tablespoon olive oil
1 medium onion (sliced)
6 cloves garlic (smashed)
1 Scotch Bonnet Pepper (non-obligatory)
3/4 teaspoon black pepper
2 lbs Tannia (peeled/sliced)
1/2 teaspoon salt
3 cups water
2 tablespoons chopped parsley
1 medium tomato (diced)
Notes! Might I like to recommend that you simply comply with together with the video beneath as far more concerning the recipe is mentioned there? Together with methods to peel, slice, and put together the Tannia for cooking. You might also be considering studying methods to forestall your arms from itching. If making this dish gluten-free, please assessment the substances checklist to make sure they meet your gluten-free dietary restrictions.
Warmth the oil on a medium flame and add the garlic and onion. Scale back the warmth to forestall them from burning, and cook dinner gently for 2-3 minutes. Then add the Scotch Bonnet pepper (non-obligatory or in quantities you’ll be able to tolerate) together with the black pepper and proceed cooking for 3 minutes on low.
Add the peeled, washed, and sliced Tannia to the pot and stir properly to coat with the flavored oil.
Cowl with water, carry to a boil, and add the salt. Scale back to a rolling boil and cook dinner till tender. On this case, it was about 25 minutes.
It should thicken because the items of Tannia begin breaking down, so you might want so as to add a bit extra water. Add the parsley and tomato and cook dinner for one more 2-3 minutes.
Style and regulate the salt and decide if the sauce or gravy is to your liking. Take into account that it’s going to thicken additional because it cools.
Should you’re within the curry model of this recipe, which will even have bits of salted cod fish, go away me a remark beneath.
