Pigeon peas with cassava flour (Brazilian farofa dish)
Serve as a side dish. This recipe can be prepared with black eyed beans which are easier to source, or any other legume of preference.
Ingredients
- 400 g mature pigeon peas or 200 g dried
- 5-6 tablespoons cassava flour
- 1 onion diced
- 2 large cloves garlic minced
- 1/2 teaspoon ground cumin
- spring onions and coriander leaves chopped
- black pepper
- extra virgin olive oil (more is needed if adding flour)
- unrefined sea salt
Instructions
- Add pigeon peas to a saucepan with 1 litre of water and cook them until they are tender for about 25-30 minutes.Drain and set aside.
- Heat olive oil in the sauce pan, add minced garlic, chopped onion and cumin.
- stir fry for a minute until onion is translucent.
- Add a pinch of black pepper and sea salt, followed by drained legumes.
- Stir fry them together for another minute or two.
- Add herbs and flour and mix all together.
- Serve as a side dish.