• Pois d'Angole

    Pigeon peas

    Plat de résistance

    Préparation

    15 minutes

    Cuisson

    About 2h30

    For several decades, pigeon peas have been eaten at Christmas during family meals with grandparents, uncles, aunts, nephews, nieces, cousins, of course with pork in sauce to accompany this main course. They are traditionally accompanied by Christmas yam and the unmissable légumes pays consumed at each major local festival.

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Ingredients

For 5 servings:

  • 450 gr of frozen or freshly picked pigeon peas
  • 1 onion
  • Cive
  • Parsley
  • Thyme
  • 2 cloves garlic
  • 1 tablespoon of olive oil
  • 1 teaspoon of sugar
  • Salt
  • Pepper
Preparation
  1. Wash the pigeon peas. Pre-cook them for 20 minutes in boiling water.
  2. Drain the peas.
  3. In another saucepan, brown the onion with the spoonful of oil. Add the garlic and spices.
  4. Add the peas WITHOUT adding water! Brown them for about 5 minutes.
  5. Add water and cook for about 2 hours over low heat. When the mixture is smooth, it's ready!

Plus d'infos

  • Conseil
    • The day before, do not hesitate to let your pigeon peas soak in water to facilitate their cooking the next day.
    • To give your pigeon peas more flavor, do not hesitate to add the bone of Christmas ham or even cured meat.