Peanut Sauce

• 1 cup pigeon peas
• 3 cups water
• 1 onion chopped
• 2 cloves garlic minced
• 1 tsp salt
• 1 tbsp olive oil

1. Rinse the dried pigeon peas in a colander under running water and remove any debris
2. In a large pot heat the olive oil over a medium head
3. Add chopped onion and minced garlic and cook until the onion is translucent and fragrant, about 3-5 minutes
4. Add the rinsed pigeon peas to the pot and stir to combine with the onion and garlic
5. Add the water and salt to the pot and stir to combine
6. Bring the pot to a boil over high heat, then reduce the heat and cover the pot with a lid
7. Allow the pigeon peas to simmar for about 30-40 minutes or until tender. Stir occasionally to prevent the peas from sticking to the bottom of the pot
8. Once the peas are tender, remove the pot from the heat and let it sit for a few minutes to cool
9. Drain any excess liquid from the peas before serving

Cooked pigeon peas can be used in a variety of dishes, including soups, stews, curries and salads. You can also add your choice of seasonings or herbs to customise the flavor to your liking.

–Robert Zamperoni

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