Pigeon Peas with Coconut Milk
(Guandules con Coco Guisados)

Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 35 minutes

2 cans of  pigeon peas (24oz), drained
1can of water (12 oz)
1 Maggi chicken buoillon
A pinch of freshly ground pepper
1 teaspoon of tomato paste
2 tablespoon of olive oil
Salt (optional)
2 cups of coconut milk, unsweetened

1 small onion
4 garlic cloves
1/4 teaspoon of oregano
2-3 sprigs of cilantro
2 twigs of thyme


TIP: Mash 1 can of pigeon peas for extra texture
TIP: You can chop herbs, instead of blending them

Blend or chop the last 6 ingredients

In a pot, heat oil and saute chopped or blended herbs, black pepper and tomato paste for 1-2 minutes. Then Add pigeon peas and stir for 1-2 minutes

Add water and chicken buoillon. Cook for 15 minutes. Then add coconut milk and stir

Cook for 5 minutes or until consistency reaches a medium thickness

Serve with white rice or as a soup