Maharagwe (spiced beans in coconut milk)

Yield: 4 Servings

Measure Ingredient
1 each Onion, chopped
1 cup Black-eyed peas, cooked
3 eaches Tomatoes, chopped
1½ teaspoon Turmeric
1 teaspoon Chili powder
1 tablespoon Cilantro, chopped
1½ cup Coconut milk

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"

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