June 17, 2011

Dominican Pigeon Peas with Coconut Milk

Installment #2 in the Fundraiser Recipe Series :)

[photo credit: DominicanCooking.com ]
I present you with Recipe #2 in our Fundraiser Foodie Series:  Guandules con Coco // Dominican Pigeon Peas with Coconut Milk.

This one is my personal fave. It's AMAZING. Trust me. Try it, you'll see.

This recipe was given (and taught) to me by my friend Leti, who spent three years in the Dominican Republic serving in the Peace Corps.

The earthy pigeon peas, the creamy coconut milk, and the fresh cilantro with a touch of thyme always leave me swooning and coming back for more. There is just something about the tropical and the earthy together that make me happy. (Okay, most food makes me happy.) Here it is...



2C cooked guandules
2C water
2C coconut milk, unsweetened
1 small onion, chopped
1/2C celery, chopped
1T oil
1 cube chicken stock
1t parsley (or 1/2 bunch fresh chopped)
1/2-1 bunch fresh cilantro, chopped
1t thyme
pinch of oregano
2 cloves garlic, minced (or 1/2t garlic powder)
1T tomato paste
1/2-1t salt to taste


Heat oil on medium heat in medium pot. Sauté onion, garlic, and celery until tender. Lower heat and add all herbs + 2T water. Stir and cook until water evaporates. When water evaporates, add chicken stock, tomato paste, and 2T water. Stir well until water almost evaporates. Add pigeon peas, 2C water and salt to taste and boil on medium until all water evaporates. Add coconut milk until creamy, up to 2C. Adjust salt. Serve over/with rice. Enjoy... mmmm-mm.

DominicanCooking.com also has a nice variation of this recipe with great step-by-step photos! Check it out!

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