Maharagwe (Spiced Beans in Coconut Milk)

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Title: Maharagwe (Spiced Beans in Coconut Milk)
Categories: Main dishes, African, Vegetarian
Yield: 4 servings

1 ea Onion, chopped
1 c Black-eyed peas, cooked
3 ea Tomatoes, chopped
1 1/2 ts Turmeric
1 ts Chili powder
1 tb Cilantro, chopped
1 1/2 c Coconut milk
Oil
Salt

Heat the oil in a large, deep pot. Cook the onion gently until it is
golden & soft. Partially mash the cooked peas with a fork & then add
ot the cooking onion. Add the tomatoes & mix well.

Put in the turmeric & chili powder, seasoning & half the cilantro.
After that, pour in the coconut milk, stirring to blend all the
ingredients.

Cover the pot & leave to simmer for 10 minutes before garnishing with
the remaining cilantro. Serve over rice.

**Use parsley in place of cilantro.

Troth Wells, "The World in Your Kitchen"
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