Pigeon Pea Curry: My Mother’s Favorite

Name: Pigeon Pea Curry: My Mother’s Favorite
Total time: 3600 s
Yield: 4 people
Cuisine: British
Ingredients: 2 cups fresh pigeon peas; 2 medium chopped tomatoes; 1 small chopped onion; 1 tsp minced garlic; 2 fresh chillies; 1 tsp curry powder; 2 twigs fresh thyme; 1 beef bouillon cube; Salt and pepper to taste

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Someone bugged me about not posting Malawian local recipes. So since I had precooked pigeon peas living their whole existence in my freezer (about 2months old lol), I decided I’d jazz up my kitchen with my mother’s favorite way to have them. The key is to add enough salt during the cook to almost eliminate placing a salt shaker at the table. They are just much delicious that way in my opinion.

P.S.:- you can add your favorite vegetables to this dish in the preparation i.e., carrots, cabbage, bell peppers, etc. I just didn’t have any of those on hand but my absolute favorite version is with them in it

Bianca Mwale @bianca_eatsy

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Ingredients

1 hour

4 people

2 cupsfresh pigeon peas
2medium chopped tomatoes
1small chopped onion
1 tspminced garlic
2fresh chillies
1 tspcurry powder
2twigs fresh thyme
1beef bouillon cube
Salt and pepper to taste

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Steps

1 hour

1

Boil peas until cooked and tender
2

Heat oil, sauté onions and garlic until fragrant and tender but not browned. Add salt, pepper, curry powder, fresh chillies, and thyme. Stirr until fragrant
3

Add tomatoes along with all the juices, cook stirring frequently until tender
4

Dissolve the bouillon cube in 1 cup of warm water and add this to the sauce along with the cooked peas. Add water as needed and simmer covered until liquid reduces and the sauce is starting to thicken
5

Serve with nsima, rice, or bread. Enjoy!