Difference between revisions of "Guandules con Coco"
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* [[salt]] | * [[salt]] | ||
| − | == | + | == Procedures == |
# In a pot heat the [[oil]]. | # In a pot heat the [[oil]]. | ||
# Add [[oregano]], [[onion]], [[garlic]], [[celery]] and herbs. | # Add [[oregano]], [[onion]], [[garlic]], [[celery]] and herbs. | ||
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[[Category:Celery Recipes]] | [[Category:Celery Recipes]] | ||
| − | [[Category: | + | [[Category:Broth Recipes]] |
[[Category:Cilantro Recipes]] | [[Category:Cilantro Recipes]] | ||
[[Category:Coconut milk Recipes]] | [[Category:Coconut milk Recipes]] | ||
| − | [[Category:Dominican Vegetarian]] | + | [[Category:Dominican cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Pigeon pea Recipes]] | [[Category:Pigeon pea Recipes]] | ||
[[Category:Red onion Recipes]] | [[Category:Red onion Recipes]] | ||
[[Category:Thyme Recipes]] | [[Category:Thyme Recipes]] | ||
Latest revision as of 16:43, 16 July 2012
Ingredients
- 2 cups of green pigeon peas, boiled very soft
- 2 cups of water
- 2 cups of unsweetened coconut milk
- ½ cup of chopped celery
- 1 small red onion cut into four quarters
- 1 cube of chicken stock
- 1 teaspoon of chopped parsley
- 1 teaspoon of chopped coriander / cilantro
- ½ teaspoon of thyme leaves
- 1 tablespoon of oil
- ½ teaspoon of mashed garlic
- 1 pinch of oregano
- salt
Procedures
- In a pot heat the oil.
- Add oregano, onion, garlic, celery and herbs.
- Stir and add two tablespoons of water.
- When the water has almost evaporated add the chicken stock and two more tablespoons of water, and stir.
- Add peas and three cups of water mashing over heat.
- Let boil at medium heat until the water evaporates.
- Add the coconut milk and boil until it reaches a creamy consistency.
- Adjust salt to taste.
