Recipe(tried): Gandules con Coco (Green Pigeon Peas with Coconut Cream)

This wonderful dish is from the beautiful province of SAMANA in the Dominican Republic. There is a similar dish in Old PR recipes.

Gandules con Coco (Green pigeon peas with coconut cream)
Serve: 4 people

2 cups of green pigeon peas, boiled very soft
2 cups of water
2 cups of unsweetened coconut milk
1/2 cup of chopped celery
1 small red onion cut into four quarters
1 cube of chicken stock
1 teaspoon of chopped parsley
1 teaspoon of chopped coriander/cilantro
1/2 teaspoon of thyme leaves
1 tablespoon of oil
1/2 teaspoon of mashed garlic
1 pinch of oregano
Salt

In a pot heat the oil. Add oregano, onion, garlic, celery and herbs. Stir and add two tablespoons of water.

When the water has almost evaporated add the chicken stock and two more tablespoons of water, and stir. Add peas and three cups of water mashing over heat. Let boil at medium heat until the water evaporates.

Add the coconut milk and boil until it reaches a creamy consistency. Adjust salt to taste.

Serve with Arroz Blanco, a side dish (or salad) and meat.