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

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, mole a la grace greens with simple stir-fried green pigeon peas. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few ingredients. 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 can achieve that.

The ingredients needed to make Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas:

1. Take For Greens
2. Take 2 bunches kunde leaves
3. Prepare 1 bunch sukuma wiki (collard greens)
4. Take 1 bunch pumpkin leaves
5. Get 1 cup rosemary concentrate
6. Make ready 2 tablespoons cocoa powder
7. Take 5 pods okra
8. Prepare 5 large tomatoes
9. Prepare 1 whole clove garlic
10. Prepare 1 large ginger root
11. Prepare 10 roasted almonds
12. Take 1/2 cup vegetable oil
13. Prepare 3 bay leaves
14. Get 1 teaspoon dried mint
15. Get 1 tablespoon black pepper
16. Take To taste salt
17. Take To balance acidity sugar and citric acid or lemon
18. Prepare For Mbaazi Stir-Fry
19. Make ready 3 cups boiled green mbaazi
20. Take 1 large onion
21. Get 1 large green hoho
22. Take 3 tablespoons vegetable oil
23. Take To taste salt

Instructions 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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