Hello, I’m Joana. Today, we’re going to prepare mole a la grace greens with simple stir-fried green pigeon peas recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas Recipe

Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook mole a la grace greens with simple stir-fried green pigeon peas using 23 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas:

1. Take For Greens
2. Make ready 2 bunches kunde leaves
3. Take 1 bunch sukuma wiki (collard greens)
4. Get 1 bunch pumpkin leaves
5. Get 1 cup rosemary concentrate
6. Prepare 2 tablespoons cocoa powder
7. Prepare 5 pods okra
8. Make ready 5 large tomatoes
9. Make ready 1 whole clove garlic
10. Get 1 large ginger root
11. Make ready 10 roasted almonds
12. Make ready 1/2 cup vegetable oil
13. Take 3 bay leaves
14. Make ready 1 teaspoon dried mint
15. Take 1 tablespoon black pepper
16. Prepare To taste salt
17. Take To balance acidity sugar and citric acid or lemon
18. Take For Mbaazi Stir-Fry
19. Get 3 cups boiled green mbaazi
20. Take 1 large onion
21. Get 1 large green hoho
22. Prepare 3 tablespoons vegetable oil
23. Make ready To taste salt

Instructions to make Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas:

1. For greens, wash the greens thoroughly and, while still whole, blanch for a few seconds in boiling water. Let cool and then cut into strips.
2. Cut the garlic and ginger into very small pieces and suet in the oil.
3. Add the chopped tomatoes and okra and cook until the tomatoes break down.
4. Deglace with the rosemary concentrate and add the cocoa. Let cook until it is a thick liquid.
5. Add the salt, spices and herbs (minus sugar and citric acid or lemon).
6. After you have a very thick liquid, take out the bay leaves, chop the almonds very finely and add to the sauce together with the greens. Cook until greens are tender.
7. Taste and then use the citric acid/lemon and sugar to round out the flavours. They are optional.
8. For the stir-fry, cut the onions and hoho into strips.
9. Fry them in the oil for a bit then add the mbaazi and season with salt.
10. Add a little water to avoid sticking and keep stirring until it is sausage.
11. Serve with brown ugali.

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