Pois d'Angole (Pigeon Peas) is a traditional Guadeloupean recipe for a classic vegetarian Christmas accompaniment of pigeon peas cooked in a lightly-spiced base with onion. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Pigeon Peas (Pois d'Angole).
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Pigeon peas are a staple of the Christmas preparations in Guadeloupe. Note that in Guadeloupe, you'll find them called pwa di bwa (i.e. wood peas).
Ingredients:
450g dried pigeon peas
160g onions (about 2 small)
1 tbsp of oil
1 tsp salt
1 tsp bouquet garni mix (a blend of dried thyme, parsley, chives and an allspice leaf), all chopped except for the allspice leaf
1 tsp Quatre Epices
2 tsp brown cane sugar
1.4l of water
2 garlic cloves, chopped
5 sprigs of parsley (leaves only), chopped
Method:
Place the pigeon peas in a saucepan and cover with water. Bring to a boil then cook for 25 minutes.
Take off the heat and drain the pigeon peas. Drain the peas.
Add the Quatre Epices mix, sugar, and bouquet garni mix.
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