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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, mole a la grace greens with simple stir-fried green pigeon peas. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine 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 get started with this particular 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. Get For Greens
2. Take 2 bunches kunde leaves
3. Get 1 bunch sukuma wiki (collard greens)
4. Make ready 1 bunch pumpkin leaves
5. Prepare 1 cup rosemary concentrate
6. Get 2 tablespoons cocoa powder
7. Take 5 pods okra
8. Get 5 large tomatoes
9. Prepare 1 whole clove garlic
10. Get 1 large ginger root
11. Get 10 roasted almonds
12. Take 1/2 cup vegetable oil
13. Make ready 3 bay leaves
14. Prepare 1 teaspoon dried mint
15. Prepare 1 tablespoon black pepper
16. Make ready To taste salt
17. Get To balance acidity sugar and citric acid or lemon
18. Prepare For Mbaazi Stir-Fry
19. Prepare 3 cups boiled green mbaazi
20. Make ready 1 large onion
21. Prepare 1 large green hoho
22. Prepare 3 tablespoons vegetable oil
23. Make ready 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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