you know, somebody asked me; are these vegetables in Nigeria? I say there are...these and many more. My goal in this vegetable series is to;
Expose that we have these vegetables, showcase some cooking techniques that will highlight the integrity and nutritional values of these vegetables and finally to inspire us to eat more vegetables and make it more of our diet. Therefore, I recommend that you apply same techniques on any vegetable of your choice that has similar characteristics as these recipes. For instance, I can make corn salad using same techniques as this pea salad because they are both starchy vegetables with some meatiness...hope I answered your questions.
Technique of cooking here is Blanching...when we blanch, we are preserving color/texture of such vegetable while making it tender, adaptable to other uses and most of all, to preserve more nutrient. Because the more we cook vegetables, the more its nutritional/vitamins etc is lost. So sometimes it better consumed raw or blanched.
Here goes my simple recipe;
fresh or frozen peas-thawed
pre-salted boiling water
Direction; boil peas for JUST ONE MINUTE!!
Scoop peas out and transfer into an ice cold water (this stops the cooking process).
Dressing
nonfat Greek yogurt or light mayonnaise
salt,
orange zest (optional) and little of its juice
freshly ground black pepper
little small diced red onions
very little agave nectar to enforce sweetness of peas or honey (optional).
Direction; whisk all ingredients together and chill till peas are completely drained and cooled.
Finish/garnish with toasted choice of nuts...I used slivered almonds because I had some at
home. Peanuts are just fine...you get a creamy-zesty-nutty trifectar!
As much as possible...stay away from those mushy canned vegetables...go fresh or go market...
Tasty day guys...
Ekpeye adhi ni o!
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