Pigeon peas are sometimes called Congo or Angola peas. It is common in many eastern African countries. These peas are rich in proteins, vitamins and mineral elements.

How to cook ? 100g of Pigeon pea per person. Soak for 12 to 16 hours in cold water and throw the soaking water. Add 4 volumes of water without salt. Heat until water boils and keep it boiling for 1h30. Add some salt. Serve with poultry meat or game. Pigeon peas can also be served mild or cold with a salad dressing.

Producer : Le Comptoir Colonial

Origin : Epices du monde (France)

See all the products of "Le Comptoir Colonial"