Recipe of Favorite Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mole a la grace greens with simple stir-fried green pigeon peas. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have mole a la grace greens with simple stir-fried green pigeon peas using 23 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas:

1. Take For Greens
2. Make ready 2 bunches kunde leaves
3. Make ready 1 bunch sukuma wiki (collard greens)
4. Prepare 1 bunch pumpkin leaves
5. Prepare 1 cup rosemary concentrate
6. Make ready 2 tablespoons cocoa powder
7. Make ready 5 pods okra
8. Get 5 large tomatoes
9. Make ready 1 whole clove garlic
10. Get 1 large ginger root
11. Prepare 10 roasted almonds
12. Prepare 1/2 cup vegetable oil
13. Make ready 3 bay leaves
14. Take 1 teaspoon dried mint
15. Make ready 1 tablespoon black pepper
16. Get To taste salt
17. Take To balance acidity sugar and citric acid or lemon
18. Get For Mbaazi Stir-Fry
19. Take 3 cups boiled green mbaazi
20. Prepare 1 large onion
21. Prepare 1 large green hoho
22. Make ready 3 tablespoons vegetable oil
23. Prepare To taste salt

Steps to make Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas:

1. For greens, wash the greens thoroughly and, while still whole, blanch for a few seconds in boiling water. Let cool and then cut into strips.
2. Cut the garlic and ginger into very small pieces and suet in the oil.
3. Add the chopped tomatoes and okra and cook until the tomatoes break down.
4. Deglace with the rosemary concentrate and add the cocoa. Let cook until it is a thick liquid.
5. Add the salt, spices and herbs (minus sugar and citric acid or lemon).
6. After you have a very thick liquid, take out the bay leaves, chop the almonds very finely and add to the sauce together with the greens. Cook until greens are tender.
7. Taste and then use the citric acid/lemon and sugar to round out the flavours. They are optional.
8. For the stir-fry, cut the onions and hoho into strips.
9. Fry them in the oil for a bit then add the mbaazi and season with salt.
10. Add a little water to avoid sticking and keep stirring until it is hot.
11. Serve with brown ugali.

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