Curried pigeon peas (Ambrevades au curry) from In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean (page 263) by Hawa Hassan and Julia Turshen

  • ground cardamom
  • coconut milk
  • ground cumin
  • tomatoes
  • turmeric
  • canned pigeon peas
  • EYB Comments

    Can substitute canned black-eyed peas for canned pigeon peas.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned black-eyed peas for canned pigeon peas.

  • DKennedy on February 22, 2021

    Carol made this dish for our shared menu. Interesting, something I never would have made but I enjoyed trying.

  • jenburkholder on February 14, 2021

    Used black-eyed peas. Very nice, mildly spiced. Served w/ collard greens and mukimo.

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