INGREDIENTS
1 1/2 c. cooked and sieved pigeon peas.
1 tbsp. cornstarch or arrowroot
3/4 c. stock (chicken or beef)
3/4 c. Milk
salt and pepper to taste
METHOD
1.Add stock to peas and bring to the boil.
2.Meanwhile, mix milk and cornstarch and add to peas; add salt and pepper and continue to boil for a few minutes.
3.Serve with toasted bread cubes or slices
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