Pisua con Coco (Coconut Pisua)

Ingredients

• 2 cups (400g) pisua (pigeon peas), soaked overnight 2 cups (400g) pisua (pigeon peas), soaked overnight
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 32g, 6g
• Protein: 8g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper, and sauté until softened.
2. 2.
   Add the tomato, cumin, oregano, and paprika to the pot. Cook for another 2 minutes, stirring occasionally.
3. 3.
   Drain the soaked pisua and add them to the pot. Stir well to coat the pisua with the spices and vegetables.
4. 4.
   Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the pisua is tender.
5. 5.
   Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Pisua (pigeon peas) — Soaking the pisua overnight helps to soften them and reduce the cooking time. If you're short on time, you can use canned pigeon peas instead, but make sure to rinse them thoroughly before using.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the dish.
• Serve the Pisua con Coco with a squeeze of fresh lime juice for a tangy twist.
• If you prefer a smoother consistency, you can blend a portion of the cooked pisua and coconut broth before serving.
• Customize the dish by adding your favorite vegetables, such as carrots or spinach, to the pot during the cooking process.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.

Serving advice

Serve the Pisua con Coco as a main course, accompanied by a side of white rice and fried plantains. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To enhance the presentation, serve the Pisua con Coco in individual bowls, topped with a sprig of fresh cilantro. Pair it with a side of golden fried plantains for a visually appealing and delicious meal.