This simple but satisfying meal is often eaten for breakfast in Swahili-speaking African countries.
What You'll Need
- Chef knife
- Cutting board
- Measuring spoons
- Measuring cup
- Skillet with lid
- Wooden spoon
Heat oil in a skillet. Add onion and cook for 3 minutes.
Add turmeric, chili pepper and garlic. Cook for 2 minutes or until garlic is soft.
Add peas, coconut milk, water, and salt. Cover and simmer for 15 minutes.
Serve with rice or unleavened bread.
This recipe is also delicious with pigeon peas, called mbahazi. Cans of these peas can be found in Mexican, Middle Eastern, Caribbean, or other international grocery stores.