PIGEON PEAS AND COCONUT (GANDULES CON COCO)
Pigeon peas and coconut originated from the Samaná region of the Dominican Republic. It is a savory dish with a hint of sweetness from the coconut milk. Serve over white rice. Swiped shamelessly from the 'net for ZWT9. I personally will leave the cilantro out! You can get pigeon peas (gandules) dried, frozen or canned.
Provided by Elmotoo
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
- Add the boiled pigeon peas and cook over medium heat for 1 minute.
- Add the chicken bouillon and 3 cups of water. Stir and bring to a boil over medium heat. Mash some of the pigeon peas with a potato masher.
- Allow to boil until water is reduced by half - about 15 minutes.
- Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.
- Serve hot over white rice.
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