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|General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.|
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Michael "Dog3" Lonergan wrote:
I was browsing some interesting articles on South African Cuisine and came
across the recipe below. It looks pretty good. Okay, call me rock stupid
but I don't know where to buy pigeon peas. Think Global Foods might have
'em? I think I might make this today. I'm sure the recipe isn't very
authentic considering the source I got it from but I still want to make it.
I have all the ingredients on hand except the unsweetened coconut milk and
Caribbean Rice and Peas
From Southern Living
This doesn't look South African to me, but it doesn't look like a bad
recipe. We can get unsweetened coconut milk in most supermarkets tho'
(local and imported). If it makes you feel any better I wouldn't know
where to get pigeon peas either. I thought they were more of an "East
But I found this on The Cook's Thesaurus:
pigeon pea = goongoo pea = gunga pea = gungo pea = congo pea = congo
bean = no-eyed peas = gandules Shopping hints: These are usually
sold dried, but fresh, frozen, and canned peas also are available. They
have a strong flavor, and they're popular in the South and in the
Caribbean. *Substitutes: yellow-eyed peas OR black-eyed peas*
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|Thread||Thread Starter||Forum||Replies||Last Post|
|Pigeon Peas?||JoeSpareBedroom||General Cooking||0||19-11-2006 02:51 PM|
|Split Pigeon Peas (Toor Daal)||Ronnie Rao||General Cooking||7||12-12-2004 09:48 AM|
|peas and thank you||Julia Altshuler||General Cooking||5||02-07-2004 06:53 PM|