Ambrevades au coco

Name: Ambrevades au coco
Total time: 70 min
Yield: Serves 5
Cuisine: Mayotte
Ingredients: 400 g (2 cups) ambrevades (pigeon peas); 400 ml (1⅔ cups) coconut milk; 2 onions; 4 garlic cloves; 3 cm (1 in) piece of ginger; 1 tsp turmeric; 1 chili; 2 tablespoons oil

Pigeon peas in coconut milk

⏱ 70 minServes 5Easy400 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients5 servings

400 g (14 oz)ambrevadespigeon peas
400 ml (1⅔ cups)coconut milk
2onions
4 clovesgarlic
3cm of ginger
1 tspturmeric
1chili
2 tbspoil

400 g (14 oz) ambrevades pigeon peas
400 ml (1⅔ cups) coconut milk
2 onions
4 cloves garlic
3 cm of ginger
1 tsp turmeric
1 chili
2 tbsp oil

Serves 5. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 pot, 4 L (4 qt)

1 paring knife

1 cutting board (40 cm / 16 in)

1 wooden spoon (30 cm / 12 in)

03 — Method

Soak the pigeon peas overnight in plenty of cold water, then drain and cook 40 min in simmering water until tender.
Slice the onions, chop the garlic (germ removed) and grate the fresh ginger; set aside.
Heat the oil in the pot and sauté the onions until soft, then add the garlic, ginger and turmeric and stir 1 min.
Add the drained peas and coat in the spices, then pour in the coconut milk and a little hot water to just cover.
Add the whole chili, salt lightly and simmer gently 20 min, stirring now and then, until the sauce thickens.
Remove the chili, adjust the seasoning and serve hot with white rice, as a vegetarian main or alongside grilled fish.