Hi, I am Elise. Today, I’m gonna show you how to prepare mole a la grace greens with simple stir-fried green pigeon peas recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas Recipe
Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have mole a la grace greens with simple stir-fried green pigeon peas using 23 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas:
- Take For Greens
- Take 2 bunches kunde leaves
- Prepare 1 bunch sukuma wiki (collard greens)
- Prepare 1 bunch pumpkin leaves
- Take 1 cup rosemary concentrate
- Make ready 2 tablespoons cocoa powder
- Make ready 5 pods okra
- Get 5 large tomatoes
- Prepare 1 whole clove garlic
- Take 1 large ginger root
- Prepare 10 roasted almonds
- Prepare 1/2 cup vegetable oil
- Prepare 3 bay leaves
- Get 1 teaspoon dried mint
- Make ready 1 tablespoon black pepper
- Get To taste salt
- Get To balance acidity sugar and citric acid or lemon
- Make ready For Mbaazi Stir-Fry
- Take 3 cups boiled green mbaazi
- Get 1 large onion
- Get 1 large green hoho
- Get 3 tablespoons vegetable oil
- Prepare To taste salt
Steps to make Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas:
- For greens, wash the greens thoroughly and, while still whole, blanch for a few seconds in boiling water. Let cool and then cut into strips.
- Cut the garlic and ginger into very small pieces and suet in the oil.
- Add the chopped tomatoes and okra and cook until the tomatoes break down.
- Deglace with the rosemary concentrate and add the cocoa. Let cook until it is a thick liquid.
- Add the salt, spices and herbs (minus sugar and citric acid or lemon).
- After you have a very thick liquid, take out the bay leaves, chop the almonds very finely and add to the sauce together with the greens. Cook until greens are tender.
- Taste and then use the citric acid/lemon and sugar to round out the flavours. They are optional.
- For the stir-fry, cut the onions and hoho into strips.
- Fry them in the oil for a bit then add the mbaazi and season with salt.
- Add a little water to avoid sticking and keep stirring until it is hot.
- Serve with brown ugali.
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