Zanzibari Beans With Coconut and Cilantro |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A vegetarian main dish from Zanzibar, which is part of Tanzania. I am uncertain about cooking and prep times. The recipe was written down by Troth Well. It is served with vegetables and rice, sometimes with Jollof Rice. As usual I had to guess prep times and did not include the possible preparation of the black-eyed peas (or beans). Ingredients:
3 garlic cloves, crushed |
1 teaspoon hot pepper flakes (or powder, this is called chillies in africa) |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
2 teaspoons turmeric |
1 tablespoon cilantro, fresh, chopped |
1 cup coconut, dessicated (the dried coconut flakes) |
1 cup black-eyed peas, cooked (use tinned if you like) |
1 cup potato, diced and parboiled |
lemon juice (to taste, lime is more often used) |
2 tablespoons oil (vegetable or coconut oil) |
salt |
Directions:
1. Heat oil and sizzle the garlic and chilli powder for half a minute.
2. Next, add the cumin, coriander, turmeric and cilantro. Cook another minute or so, stirring often.
3. Add the coconut and fold it into the mixture. Add the cooked beans and potatoes.
4. Season, and add the lemon or lime juice. Cook gently for about 10 minutes until everything is blended together.
5. This is served with green vegetables and rice.
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