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

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mole a la grace greens with simple stir-fried green pigeon peas. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mole a la grace greens with simple stir-fried green pigeon peas using 23 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas:
  1. Make ready For Greens
  2. Get 2 bunches kunde leaves
  3. Make ready 1 bunch sukuma wiki (collard greens)
  4. Make ready 1 bunch pumpkin leaves
  5. Take 1 cup rosemary concentrate
  6. Make ready 2 tablespoons cocoa powder
  7. Make ready 5 pods okra
  8. Get 5 large tomatoes
  9. Prepare 1 whole clove garlic
  10. Take 1 large ginger root
  11. Get 10 roasted almonds
  12. Get 1/2 cup vegetable oil
  13. Prepare 3 bay leaves
  14. Make ready 1 teaspoon dried mint
  15. Prepare 1 tablespoon black pepper
  16. Take To taste salt
  17. Make ready To balance acidity sugar and citric acid or lemon
  18. Take For Mbaazi Stir-Fry
  19. Make ready 3 cups boiled green mbaazi
  20. Get 1 large onion
  21. Get 1 large green hoho
  22. Prepare 3 tablespoons vegetable oil
  23. Get To taste salt
Steps 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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