Zanzibari Beans With Coconut and Cilantro
photo by superblondieno2
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 garlic cloves, crushed
- 1 teaspoon hot pepper flakes (or powder, this is called chillies in Africa)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons turmeric
- 1 tablespoon cilantro, fresh, chopped
- 1 cup coconut, dessicated (the dried coconut flakes)
- 1 cup black-eyed peas, cooked (use tinned if you like)
- 1 cup potato, diced and parboiled
- lemon juice (to taste, lime is more often used)
- 2 tablespoons oil (vegetable or coconut oil)
- salt
directions
- Heat oil and sizzle the garlic and chilli powder for half a minute.
- Next, add the cumin, coriander, turmeric and cilantro. Cook another minute or so, stirring often.
- Add the coconut and fold it into the mixture. Add the cooked beans and potatoes.
- Season, and add the lemon or lime juice. Cook gently for about 10 minutes until everything is blended together.
- This is served with green vegetables and rice.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).