Yield: 4 servings
Measure | Ingredient |
---|---|
3 eaches | Garlic cloves, crushed |
1 teaspoon | Chili powder |
1 tablespoon | Cumin |
1 tablespoon | Coriander |
2 teaspoons | Turmeric |
1 tablespoon | Fresh cilantro, chopped |
1 cup | Dessicated coconut |
1 cup | Black eyed peas, cooked |
1 cup | Potatoes, diced & parboiled |
\N \N | Lime or lemon juice to taste |
2 tablespoons | Coconut or vegetable oil |
\N \N | Salt |
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"