Oh how I must the golden old days as a child, helping my grandmother and mother shell pigeon peas, which they have harvested from my uncle Reginald Adams also known as Knolly or Sammy or Premps garden; and yeah, talk about the ones with the worms, that would make you want to jump out of your sink. It was fun spending time with the older heads and learning from them, as they would talk about things, we as children would often time wonder what it is all about. Even thou I enjoy shelling the pigeon peas, I move loved eating it after it was cooked.
Now, everyone can purchased the already shelled and marketable pigeon peas in the supermarket isle all over the country and carry it home and prepare great meals.
PIGEON PEA AND VEGETABLE CURRY
6 cloves garlic
1 onion, chopped
1 one inch piece of ginger
1/4 cup water
1 tbs vegetable oil
1 tsp each, ground: cumin, coriander, saffron powder.
1 cinnamon stick
2/3 cup canned tomatoes, crushed
2hot pepper, seeded and chopped
2 cups cooked fresh pigeon peas
1 cup bodi, (cut into one-inch pieces)
1 cup cauliflower
1 carrot, chopped
1 potato, peeled and cubed
1 bell pepper, seeded and chopped
Place garlic, onion and ginger into a blender, add water and blend to a smooth paste. Heat oil in large sauté pan, add paste from blender, cook until light brown in colour. Add dried spices and cook for a further two minutes. Add tomatoes and hot pepper, stir well. Add pigeon peas, and fresh vegetables, stir well to combine. Cover and cook for about 20 minutes stirring occasionally to prevent sticking.
If needed add just a small amount of water to prevent sticking. Serve with a fresh salad and steamed rice.