Pigeonpeas Stew

, , ,
Pigeonpeas Stew


2 cups of pigeonpeas

¼ cup of grated carrots

2 finely chopped tomatoes

1 finely chopped onion

1 bunch of chopped dhania

2 tablespoons of cooking oil

Enough water

Salt to taste

Yield 4 portions


  1. Clean the pigeonpeas and soak in water for 1 hour.
  2. Boil until cooked.
  3. Fry the chopped onions in cooking oil until golden brown.
  4. Add tomatoes and cook until soft.
  5. Add the pigeonpeas and grated carrots and stir.
  6. Add salt to taste and simmer for 10 minutes.
  7. Add dhania.
  8. Serve hot with boiled sweet potatoes, bananas, arrow roots, ugali, chapati or rice.

Submit a Comment

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload the CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Enjoy this blog? Please spread the word :)

Follow by Email