The Chamber of Pigeon Peas with Coconut Milk is a delightful fusion of Caribbean flavors. The creaminess of the coconut milk combines with the texture of the meat and the goodness of the vegetables, creating a dish that pleases even the most demanding palates. A true tropical delight.
The chamber of pigeon peas and coconut milk combines tropical flavors in every bite.
The ingredients blend harmoniously during cooking, creating a comforting culinary experience.
When served hot, you can enjoy the aroma and flavor of Caribbean cuisine in every plate.
Chamber of pigeon peas and coconut milk
Ingredients
2 cups of Cooked pigeon peas
2 Cut into cubes pork chop
1 Cut into pieces longaniza sausage
200 grams of Yautía
1 Plantain
200 grams of Auyama (squash)
1 Carrot
1 Onion
2 Cuban green chili peppers
1 Red bell pepper
1 Chopped celery
1 tablespoon of Chopped cilantro
3 Large cilantro leaves
2 cups of Coconut milk
1 cup of Water
1 tablespoon of Oil
½ teaspoon of Ground black pepper
1 teaspoon of Salt
Preparation
Step 1 : Begin by chopping the yautía, plantain, squash, and carrot into small pieces, setting aside the prepared ingredients.
Step 2 : In a saucepan, heat a little oil and then sauté the longaniza and pork chop until golden.
Step 3 : Next, add the pigeon peas and coconut milk, cooking on low heat for a few minutes.
Step 4 : Then, add the peas along with onion, bell pepper, celery, and chili peppers, stirring well before adding the water.
Step 5 : Let cook until the peas are tender and then add the cilantro to taste, adjusting with salt and pepper as needed.
Step 6 : Cook on low heat until the broth takes on a yellowish tone and serve hot with a touch of cilantro on top.
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