Maharagwe (spiced beans in coconut milk)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Onion, chopped |
| 1 | cup | Black-eyed peas, cooked |
| 3 | eaches | Tomatoes, chopped |
| 1½ | teaspoon | Turmeric |
| 1 | teaspoon | Chili powder |
| 1 | tablespoon | Cilantro, chopped |
| 1½ | cup | Coconut milk |
| Oil | ||
| Salt | ||
Directions
Heat the oil in a large, deep pot. Cook the onion gently until it is golden & soft. Partially mash the cooked peas with a fork & then add ot the cooking onion. Add the tomatoes & mix well.
Put in the turmeric & chili powder, seasoning & half the cilantro.
After that, pour in the coconut milk, stirring to blend all the ingredients.
Cover the pot & leave to simmer for 10 minutes before garnishing with the remaining cilantro. Serve over rice.
**Use parsley in place of cilantro.
Troth Wells, "The World in Your Kitchen"
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