Here’s a recipe closely tied to Pigeon Peas season (when Pigeon peas are in season, usually January to March) as it’s usually planted between the Pigeon peas (say gongo peas) and used in making curry pigeon peas. A delightful vegan dish enjoyed with Sada roti.
You’ll Need…
1 1/2 tablespoon olive oil
1 medium onion (sliced)
6 cloves garlic (smashed)
1 Scotch Bonnet Pepper (optional)
3/4 teaspoon black pepper
2 lbs Tannia (peeled/sliced)
1/2 teaspoon salt
3 cups water
2 tablespoons chopped parsley
1 medium tomato (diced)
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there? Including how to peel, slice, and prepare the Tannia for cooking. You may also be interested in learning how to prevent your hands from itching. If making this dish gluten-free, please review the ingredients list to ensure they meet your gluten-free dietary restrictions.
Heat the oil on a medium flame and add the garlic and onion. Reduce the heat to prevent them from burning, and cook gently for 2-3 minutes. Then add the Scotch Bonnet pepper (optional or in amounts you can tolerate) along with the black pepper and continue cooking for 3 minutes on low.
Add the peeled, washed, and sliced Tannia to the pot and stir well to coat with the flavored oil.
Cover with water, bring to a boil, and add the salt. Reduce to a rolling boil and cook until tender. In this case, it was about 25 minutes.
It will thicken as the pieces of Tannia start breaking down, so you may need to add a bit more water. Add the parsley and tomato and cook for another 2-3 minutes.
Taste and adjust the salt and determine if the sauce or gravy is to your liking. Keep in mind that it will thicken further as it cools.
If you’re interested in the curry version of this recipe, which will also have bits of salted cod fish, leave me a comment below.
