Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas
Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, mole a la grace greens with simple stir-fried green pigeon peas. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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To begin with this recipe, we have to first 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 that.

The ingredients needed to make Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas:
  1. Take For Greens
  2. Make ready 2 bunches kunde leaves
  3. Take 1 bunch sukuma wiki (collard greens)
  4. Make ready 1 bunch pumpkin leaves
  5. Take 1 cup rosemary concentrate
  6. Prepare 2 tablespoons cocoa powder
  7. Prepare 5 pods okra
  8. Prepare 5 large tomatoes
  9. Get 1 whole clove garlic
  10. Make ready 1 large ginger root
  11. Prepare 10 roasted almonds
  12. Get 1/2 cup vegetable oil
  13. Take 3 bay leaves
  14. Take 1 teaspoon dried mint
  15. Get 1 tablespoon black pepper
  16. Prepare To taste salt
  17. Take To balance acidity sugar and citric acid or lemon
  18. Prepare For Mbaazi Stir-Fry
  19. Get 3 cups boiled green mbaazi
  20. Make ready 1 large onion
  21. Prepare 1 large green hoho
  22. Get 3 tablespoons vegetable oil
  23. Make ready To taste salt
Instructions to make Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas:
  1. 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.
  2. Cut the garlic and ginger into very small pieces and suet in the oil.
  3. Add the chopped tomatoes and okra and cook until the tomatoes break down.
  4. Deglace with the rosemary concentrate and add the cocoa. Let cook until it is a thick liquid.
  5. Add the salt, spices and herbs (minus sugar and citric acid or lemon).
  6. 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.
  7. Taste and then use the citric acid/lemon and sugar to round out the flavours. They are optional.
  8. For the stir-fry, cut the onions and hoho into strips.
  9. Fry them in the oil for a bit then add the mbaazi and season with salt.
  10. Add a little water to avoid sticking and keep stirring until it is hot.
  11. Serve with brown ugali.

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