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Maharagwe (spiced beans in coconut milk)

Yield: 4 Servings

Ingredients:

• 1 ea Onion chopped
• 1 c Black-eyed peas cooked
• 3 ea Tomatoes chopped
• 1 1/2 ts Turmeric
• 1 ts Chili powder
• 1 tb Cilantro chopped
• 1 1/2 c Coconut milk

Instructions:

Oil Salt Heat the oil in a large deep pot. Cook the onion gently until it is golden & soft. Partially mash the cooked peas with a fork & then add ot the cooking onion. Add the tomatoes & mix well. Put in the turmeric & chili powder seasoning & half the cilantro. After that pour in the coconut milk stirring to blend all the ingredients. Cover the pot & leave to simmer for 10 minutes before garnishing with the remaining cilantro. Serve over rice. **Use parsley in place of cilantro. Troth Wells The World in Your Kitchen

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