Guandules con coco (Pigeon peas with coconut)

Guandules con Coco is a recipe from the Samaná region. It is one of our favorite recipes, one guaranteed to delight your guests. This is guarantee to delight your friends and family at the dinner table.

Time: 35 Mins
Difficulty: Medium
Serve: 4 people

Before starting to cook: No prior preparation is necessary.

Ingredients:

2 cups of green pigeon peas, boiled very soft
2 cups of water
2 cups of unsweetened coconut milk
1/2 cup of chopped celery
1 small red onion cut into four quarters
1 cube of chicken stock
1 teaspoon of chopped parsley
1 teaspoon of chopped coriander/cilantro
1/2 teaspoon of thyme leaves
1 tablespoon of oil
1/2 teaspoon of mashed garlic
1 pinch of oregano
Salt

Preparation:

In a pot heat the oil. Add oregano, onion, garlic, celery and herbs. Stir and add two tablespoons of water. When the water has almost evaporated add the chicken stock and two more tablespoons of water, and stir. Add peas and three cups of water mashing over heat. Let boil at medium heat until the water evaporates. Add the coconut milk and boil until it reaches a creamy consistency. Adjust salt to taste.
Serve with Arroz Blanco, a side dish (or salad) and meat.

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