ZANZIBARI BEANS WITH COCONUT AND CILANTRO

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Zanzibari Beans With Coconut and Cilantro image

POSTED FOR ZWT 4. A vegetarian main dish from Zanzibar, which is part of Tanzania. I am uncertain about cooking and prep times!! The recipe was written down by Troth Well. It is served with vegetables and rice, sometimes with Jollof Rice. As usual I had to guess prep times and did not include the possible preparation of the black-eyed peas (or beans).

Provided by Zurie

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

3 garlic cloves, crushed
1 teaspoon hot pepper flakes (or powder, this is called chillies in Africa)
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons turmeric
1 tablespoon cilantro, fresh, chopped
1 cup coconut, dessicated (the dried coconut flakes)
1 cup black-eyed peas, cooked (use tinned if you like)
1 cup potato, diced and parboiled
lemon juice (to taste, lime is more often used)
2 tablespoons oil (vegetable or coconut oil)
salt

Steps:

  • Heat oil and sizzle the garlic and chilli powder for half a minute.
  • Next, add the cumin, coriander, turmeric and cilantro. Cook another minute or so, stirring often.
  • Add the coconut and fold it into the mixture. Add the cooked beans and potatoes.
  • Season, and add the lemon or lime juice. Cook gently for about 10 minutes until everything is blended together.
  • This is served with green vegetables and rice.

Nutrition Facts : Calories 293.1, Fat 21.6, SaturatedFat 13.3, Sodium 193.6, Carbohydrate 22.8, Fiber 7.3, Sugar 2, Protein 5.8

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