Curried Green Pigeon Peas with Pigtail
My Carnival memories don't just consist of pretty mas and great music it's joined by images of Green Peas Pelau or Curried Green Peas and Provision while watching Calypso Fiesta with friends and family. The eating of this locally grown peas at this time was usually based on the time of year it was grown and ready to be harvested but now I've taken to purchasing blanched and frozen Pigeon Peas to enjoy all year long. I hope you enjoy this recipe as much as I do. Ingredients 2 Cups fresh or frozen green Pigeon Peas
1/2 cup cubed carrots
3 tbsp curry powder
1 tsp tumeric powder
1/4 vegetable oil
4 pieces cut up and de-salted pig tails
1 cup coconut milk
4 cloves garlic minced
1/2 of medium onion
4 big leaves bandania (shadon beni)
1 tsp salt
Hot pepper to taste
●Add oil to saucepan and when oil is at medium heat throw in curry and tumeric powder and stir cooking for approximately 30-35 secs.
●Add some of the minced garlic, pimento, bandania and onion stir a few seconds till fragrant. Add green peas and carrots stir for a few seconds then add coconut milk.
(All of this must be executed quickly and one after the next to prevent the curry from burning)
● Add de-salted pig tails and stir. Leaving heat at medium and simmer covered for 30-35 mins. Peas are cooked fully when they have taken some of the color of the curry and are soft. Add salt and hot pepper the remainder of the garlic, pimento and bandania cooking for a further 2-3 then mins. ● Turn off heat and serve with desired dish of rice, dumplings or provisions I promise it will be yummy with whatever you choose.
Thanks for joining me for another session of Food Therapy. Hope to see you guys soon ♥️