To suck your fingers!
As Latinos we like to always have these on hand rich creole recipes that present us at the table where we come from. The moor of guandules dominican It is one of those dishes that we must prepare at least once a month to enjoy as a family.
This recipe has been adopted by our culture, and has even become a classic of Christmas dinner, and of special events at our table. See below how to prepare the recipe and some of the products or tools that you will need to prepare it. Bon Appetite!
Moor of Dominican pigeon peas
(In Puerto Rico it is “gandules”, in the Dominican Republic it is “guandules!)
Service for 5 servings:
- 1 1/2 tablespoons of salt
- 2 tablespoons of olive oil
- 1 pinch of oregano
- 1 tablespoon minced garlic
- 1/2 cup diced white onion
- 1 tablespoon coriander
- 1/4 cup crushed green bell pepper
- 1/4 cup chopped celery
- 1/8 cup of alcaparrado
- 1/2 cup tomato sauce
- 4 cups of medium or long grain rice
- 2 cups boiled pigeon peas
- 3 1/2 cups of water
Total – 40 minutes
In a large cauldron, heat the olive oil. After 2 minutes, add all the ingredients except the rice, the pigeon peas and the water. Sauté over low heat for 3 minutes. Stir the ingredients and add the pigeon peas. Stir fry for another two minutes. Then add the water and the rice, mixing everything well. Stir regularly and when the water evaporates cover with a lid and leave it on low heat for about 20 minutes. Again stir the rice evenly and cover for another 20 minutes. After 20 minutes, check if it is cooked enough and turn off the heat. Leave it another 5 minutes, and then serve.
Here are some options for cooking cauldrons:
1. Set of 3 aluminum cauldrons IMUSA:
Non-stick cauldron ceramic with silicone rim and glass:
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