HOW TO MAKE THE BEST PIGEON PEAS SAUCE AKA SOS PWA CONGO

pigeon peas

🥗Healthier: black-eyed peas

💰Cheaper: canned chickpeas

Canned chickpeas are more accessible and affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

thyme

🥗Healthier: oregano

💰Cheaper: dried herbs

Dried herbs are often more economical.

Welcome and introduction to the recipe.

Measure 1 cup of dried pigeon peas and 1 cup of frozen pigeon peas.

Add the dried pigeon peas to a pot with water and let it boil.

Add 4 cloves of garlic and about 2 tablespoons of olive oil to the pot.

Continue to add water occasionally until the peas are fully cooked, approximately 1 hour for dried peas and an additional 45 minutes for frozen peas.

Check that the beans are mushy and soft, indicating they are done.

Blend the cooked beans with the garlic and scallion for flavor, leaving about half a cup of beans aside.

Strain the blended mixture using a strainer, saving the pulp in a bowl.

Add 16 ounces of water to the pulp and stir, then strain again to extract all the liquid.

Season the soup sauce with fresh parsley, fresh thyme, 1 red bell pepper, 3 bay leaves, 1 optional scotch bonnet pepper, 1 Maggie chicken bouillon cube, 1 teaspoon of freshly ground black pepper, and 1 teaspoon of sea salt.

Add 2 teaspoons of all-purpose chicken seasoning and 2 tablespoons of olive oil, then stir.

Let the mixture come to a boil for about 20 minutes until it thickens.

Finish with 2 tablespoons of butter, then turn off the heat.

Cooking Techniques

Equipment Needed

Spice Level: