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
Showing posts with label CREAM OF PIGEON PEA. Show all posts
Showing posts with label CREAM OF PIGEON PEA. Show all posts
Sunday, August 10, 2008
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