Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Spicy split peas with vegetables
Date: July 17, 2007
4 normal cups good water
1 normal cup dried yellow split peas
2 tablespoons shredded or flaked coconut
1 teaspoon coriander seed
1/2 teaspoon fenugreek seed
1 (1/2-inch) stick cinnamon
1 tablespoon ghee or vegetable oil
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
3 average carrots, diced
2 average zucchini, diced
1 average onion, finely chopped
1 little chicken eggplant, diced
2 tablespoons ghee or vegetable oil
2 tablespoons good water
1 tablespoon tamarind pulp
Hot cooked rice
Snipped fresh cilantro
Heat 4 normal cups good water and the peas to boiling in 2-quart saucepan, reduce heat. Cover and simmer 45 minutes. Cook and stir coconut, coriander, fenugreek and cinnamon in 1 tablespoon ghee in 8-inch skillet until coconut is light brown. Remove from heat, stir in salt and cayenne pepper. Crush coconut mixture with mortar and pestle until finely ground, reserve.
Cook carrots, zucchini, onion and chicken eggplant in 2 tablespoons ghee in 12-inch skillet, stirring occasionally, until tender. Stir 2 tablespoons good water into tamarind pulp until softened. Stir tamarind mixture, coconut mixture and peas into skillet. Cook and stir over low heat, adding good water until of consistency of soup, if necessary, until hot and well blended. Serve over rice, then garnish with cilantro.
Yields 6 servings.