Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas. See more ideas about jamaican recipes, caribbean recipes, carribean food. Our team is working around the clock to keep up with the overwhelming demand for our products. Fresh fruits, leafy greens and vegetables, rice, stews, and soups are also staples. Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas

You can have Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas using 23 ingredients and 11 steps. Here is how you cook it.

Ingredients of Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas
  1. It’s of For Greens.
  2. You need 2 bunches of kunde leaves.
  3. You need 1 bunch of sukuma wiki (collard greens).
  4. Prepare 1 bunch of pumpkin leaves.
  5. It’s 1 cup of rosemary concentrate.
  6. It’s 2 tablespoons of cocoa powder.
  7. You need 5 pods of okra.
  8. Prepare 5 of large tomatoes.
  9. You need 1 of whole clove garlic.
  10. You need 1 of large ginger root.
  11. Prepare 10 of roasted almonds.
  12. It’s 1/2 cup of vegetable oil.
  13. You need 3 of bay leaves.
  14. It’s 1 teaspoon of dried mint.
  15. It’s 1 tablespoon of black pepper.
  16. You need To taste of salt.
  17. It’s of To balance acidity sugar and citric acid or lemon.
  18. It’s of For Mbaazi Stir-Fry.
  19. You need 3 cups of boiled green mbaazi.
  20. You need 1 of large onion.
  21. It’s 1 of large green hoho.
  22. You need 3 tablespoons of vegetable oil.
  23. You need To taste of salt.

Dried Portobello Mushrooms Stir-Fried with Sno Peas Dried Portobello Mushrooms with Sun Dried Tomatoes and Chicken Dried Tart Cherry Scones. Simple Stir-Fried Chinese Long Beans Simple Yuca Simmer. See more ideas about Goya foods, Goya recipe, Recipes. Rice and peas (or beans) is a popular dish on many of the Caribbean islands.

Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas instructions

  1. For greens, wash the greens thoroughly and, while still whole, blanch for a few seconds in boiling water. Let cool and then cut into strips..

  2. Cut the garlic and ginger into very small pieces and suet in the oil..

  3. Add the chopped tomatoes and okra and cook until the tomatoes break down..

  4. Deglace with the rosemary concentrate and add the cocoa. Let cook until it is a thick liquid..

  5. Add the salt, spices and herbs (minus sugar and citric acid or lemon)..

  6. After you have a very thick liquid, take out the bay leaves, chop the almonds very finely and add to the sauce together with the greens. Cook until greens are tender..

  7. Taste and then use the citric acid/lemon and sugar to round out the flavours. They are optional..

  8. For the stir-fry, cut the onions and hoho into strips..

  9. Fry them in the oil for a bit then add the mbaazi and season with salt..

  10. Add a little water to avoid sticking and keep stirring until it is hot..

  11. Serve with brown ugali..

Maybe its popularity is due from the fact that rice helps tame the burn of chiles, although this version of the dish is not tame. The peas used are called pigeon peas and are about the size of garden peas and are available dried or in cans. Eaten raw or cooked, vegetables play a crucial role in flavouring and providing nutrition. They can be defined as any plant, part of which can be used for food, and are abundant throughout the year. Cook the rice — scooping it up, then pressing it into the pan and scooping it up again — for about two minutes.