Beans with coconut & cilantro
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Garlic cloves, crushed |
| 1 | teaspoon | Chili powder |
| 1 | tablespoon | Cumin |
| 1 | tablespoon | Coriander |
| 2 | teaspoons | Turmeric |
| 1 | tablespoon | Fresh cilantro, chopped |
| 1 | cup | Dessicated coconut |
| 1 | cup | Black eyed peas, cooked |
| 1 | cup | Potatoes, diced & parboiled |
| Lime or lemon juice to taste | ||
| 2 | tablespoons | Coconut or vegetable oil |
| Salt | ||
Directions
Heat the oil & sizzle the garlic together with the chili powder for half a minute. Next, add the cumin, coriander, turmeric & cilantro leaves. Cook for another minute or two, stirring often to blend.
Add the coconut & mix this in too.
Add the cooked beans & potatoes. Season & then pour in the lime or lemon juice. Cook for another 10 minutes or so until everything is blended together & the nserve with green vegetables.
NOTE: I served this with Jolof Rice made without the black-eyed peas.
It complemented this dish very well.
Troth Well, "The World in Your Kitchen"
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