I have to admit, recently I have become a clean food junkie. I shop at the farmers market every Sunday to load up on farm fresh produce. I have a passion for local fruits and always embrace seasonal produce, like pigeon peas.The trays of the vendors' vans seem to be overfilled with fresh peas for sale, indicating a bumper crop this year.When you're purchasing peas, always look for full pods with rounded peas and not wrinkly dark pods.Fresh peas are always delicious when we can have them! They do freeze well so buy extra and freeze the shelled peas for year-round use.Of course, fresh pigeon peas pelau is probably the number one use for these delightful peas, but they can be enjoyed in any of these ways as well.
PEA AND VEGETABLE CURRY
6 cloves garlic
1 onion, chopped
1 one-inch piece of ginger
1/2 cup water
1 tbsp vegetable oil
1 tsp each, ground: cumin, coriander, saffron powder.
1 cinnamon stick
2/3 cup tinned tomatoes, crushed
1 hot pepper, seeded and chopped
1 1/2 cups cooked fresh
1 cup bodi, cut into one-inch pieces
1 cup cauliflower, in segments
1 carrot, chopped
1 potato, peeled and cubed
1 bell pepper, seeded and chopped
METHOD
Place garlic, ginger and onion into a blender, add water and blend to a smooth paste.
Heat oil in large saut� pan, add paste from blender, cook until light brown.
Add dried spices, cook for two more minutes. Add tomatoes and hot pepper, stir well.
Add peas, and fresh vegetables, stir well to combine.
Cover and cook for about 20 minutes stirring occasionally or adding water to prevent sticking.
Serve with a fresh salad and steamed rice.
�2 Serves 4 to 6
TOBAGO PIGEON PEA SOUP
2 tbps vegetable oil
2 cloves garlic, chopped
2 onions, chopped
1/4 cup chopped celery
1/4 cup chopped chives
1 large sprig fresh thyme
4 ozs pumpkin, chopped
1 carrot chopped
1 lb fresh pigeon peas, uncooked
1/2 cup freshly made tomato sauce
2 cloves
1 hot pepper, left whole
4 cups chicken or vegetable stock
1/2 tsp sugar
Salt and freshly ground black pepper to taste.
METHOD
In a large soup pot, heat oil, add garlic and onion
Saut� until fragrant and tender, about four minutes.
Add celery, chives, thyme, stir to combine.
Add pumpkin and carrot, stir and add pigeon peas, stir well.
Add tomato sauce, cloves, and hot pepper, cook for a few minutes more.
Add stock sugar, salt and pepper.
Bring to a boil, cover and simmer for about 20 to 30minutes,
If using fresh peas, cook for about 45 minutes.
Remove hot pepper.
Remove half the soup and puree in blender.
Return to pot and stir
Add a little more broth or water to thin if necessary.
Bring to a boil, once again before serving.
�2 Serves 4 to 6 as a main course.
PIGEON PEA PATTIESWITH PARSLEY AND THYME
1 tbs olive oil
1 onion, chopped
1 clove garlic, chopped
1 tbsp fresh thyme
1 tbsp chopped chives
1/2 hot pepper, seeded and chopped
1 large potato boiled, peeled and crushed
1 lb pigeon peas, cooked
1/4 cup chopped parsley
1/4 cup olive oil.
METHOD
Heat olive oil in a frying pan and saut� onion, garlic, thyme, chives and hot pepper for about one minute. Remove and add to potato, mix well, add peas and season with salt. Add parsley.
Form mixture into about eight patties and shallow fry in more olive oil.
�2 Serves 4