Stewed Pigeon Peas

  • 1/2 lbs salted pigtail, cut into 1 inch pieces
  • fresh or frozen pigeon peas, not canned - 1 lbs or more
  • oil
  • a small piece of pumpkin
  • black pepper ( salt, if needed)
  • a little mixed fresh seasonings, such as parsley, celery, sprig of thyme- cut up small-onion
  • garlic cloves

    Wash and scald salted pigtail drain off the water. In a pressure cooker, put a little oil, add garlic and sauté until golden, but take care not to burn it. Add pigeon peas (if you use frozen peas, just wash them under hot water until defrosted, then immediately put into the pot). Stir-fry peas for a few minutes. Add pigtail, pumpkin pieces (peeled and washed) , seasonings, black pepper, onion and stir through. Add boiling water to cover and pressurize until soft (check after 10 mins).

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