Yield: 4 servings
|3 eaches||Garlic cloves, crushed|
|1 teaspoon||Chili powder|
|1 tablespoon||Fresh cilantro, chopped|
|1 cup||Dessicated coconut|
|1 cup||Black eyed peas, cooked|
|1 cup||Potatoes, diced & parboiled|
|Lime or lemon juice to taste|
|2 tablespoons||Coconut or vegetable oil|
Heat the oil & sizzle the garlic together with the chili powder for half a minute. Next, add the cumin, coriander, turmeric & cilantro leaves. Cook for another minute or two, stirring often to blend.
Add the coconut & mix this in too.
Add the cooked beans & potatoes. Season & then pour in the lime or lemon juice. Cook for another 10 minutes or so until everything is blended together & the nserve with green vegetables.
NOTE: I served this with Jolof Rice made without the black-eyed peas.
It complemented this dish very well.
Troth Well, "The World in Your Kitchen"