UTRITION TRAINING FOR LTF

PIGEON PEA VALUE CHAIN

RECIPE ONE: DEHULLED PIGEON PEA STEW
INGRENDIENTS

S/NO. INGREDIENT AMOUNT REMARKS

1. Pigeon Pea 500g
deshelled/ de
hulled
2. Carrot- Finely 100g
cubed
3. Tomatoes 3 medium
4. Onion- shredded 2 medium
5. Crashed Garlic 1 bulb
6. Green pepper 1 medium
finely Shredded
7. Coriander leaves 2 small
(Dhania) bunches
8. Salt Pinch To taste/
Optional
9. Bouillon cubes 4 cubes To
(Roiko/ Knorr) taste/optional
10. Fenugreek 4 small optional
leaves(Roiko/Meti) bunches
11. Dry Parsley 1 optional
teaspoonful
12. Cooking oil 1 litre

METHOD
a). De shelling/ de hulling pigeon peas
1. Soak the peas over night
2. Dry in the sun
3. De-hull using the pestle and motor
b) Cooking
1. Boil the pigeon peas for 15 minutes
2. Fry onion until golden
3. Add garlic under low heat and stir for 1 minute
4. Add De hulled pigeon peas and stir under low heat for 5 minutes adding the
bouillon cubes until the peas are well fried
5. Add Water or broth
6. Cover and simmer for 10 minutes
7. Add carrots and green pepper simmer for 1 minute
8. Add Fenugreek leaves (Methi), Parsley, Dania and stir for half a minute. Remove
from heat and serve
The stew can be served with Rice, Chapatti, Ugali, Cassava or Sweet Potatoes
B) PIGEON PEAS WITH COCONUT MILK/ CREAM (MBAAZI NAZI)
INGREDIENTS

S/NO. INGREDIENT AMOUNT REMARKS

1. Pigeon Pea Dry 500g
2. Carrot- Finely 100g
cubed
3. Spring onion- diced 1 bunch
4. Bulb Onion- 2 medium
shredded
5. Crashed Garlic 1 bulb
6. Crashed Ginger 1 small root optional
7. Green pepper finely 2 medium
Shredded
8. Coriander leaves 2 small
(Dhania) bunches
9. Salt Pinch To taste/
Optional
10. Bouillon cubes 4 cubes To
(Roiko/ Knorr) taste/optional
11. Fenugreek 4 small optional
leaves(Roiko/Methi bunches
)
12. Dry Parsley 1 optional
teaspoonful
13. Coconut Milk 500ml
14. Coconut cream 250 ml
15. Cooking oil 1 litre

Method
Soak Pigeon peas for 2 hours and then boil until cooked
Fry the bulb onions until golden
Add Garlic and ginger under low fire stirring for 1 minute
Add the pigeon peas and stir for 5 minutes under low fire adding the bouillon cubes
until well fried
Add ½ the Coconut milk and simmer under low fire for 6- 10 minutes so that it does
not dry
Add the spring onion, green pepper and carrots stir for 2 Minutes
Add the rest of the coconut milk, Fenugreek leaves, Dania and parsley. Stir for 1
minute and serve
Varieties can be made with Chillie, Tomatoes, other vegetables
Can be served with Mahamri, Chapatti, Rice, Sweet potatoes, Cassava or Bread
Shopping List

S/NO. ITEM QUANTITY QNTY- 4 COST

CLUSTERS
1. Pigeon Pea ½ kg 2 kgs 700
deshelled/ de
hulled
2. Pigeon pea whole ½ kg 2 kgs 560
3. Carrot- 10 medium 40 pieces 1000
4. Spring onion 1 bunch 4 bunches 200
5. Tomatoes 3 medium 12 medium 200
6. Onion bulbs 4 medium 16 medium 300
7. Garlic 2 bulb large 8 bulbs 200
8. Ginger 1 root 4 roots 120
9. Green pepper 4 medium 16 medium 300
10. Coriander leaves 4 small 16 bunches 160
(Dhania) bunches
11. Salt - -
12. Bouillon cubes 8 cubes 32 cubes 150
(Roiko/ Knorr)
13. Fenugreek 8 small 32 bunches 320
leaves(Roiko/Meti) bunches
14. Dry Parsley - - -
15. Cooking oil 2 litres bottle 4 bottles 2800
16. Coconut Milk 500mlpkts 4pkts 1400
17. Coconut Cream 250 mlpkts 4 pkts 1400
18. Disposable plates 2 pkts 4 pkts 1000
19. Disposable spoons 2 pkts 4 pkts 1000
20. Packing dishes with 1 pt 4 pkts 1000
lids disposable
(rectangular)
21. Cling film ( 40mm) 1 roll 4 rolls 800
22. Saviette 1 pkt 4 pkts 480
23. Soap ½ Litre bottle 4 bottles 800
– Morning Morning fresh
fresh soap
24. Small hand towel 1 small 4 small towels 600
25. Sufuria scrabber 1 4 sufuria 400
 scrabbers
26. Charcoal 1 debe 4 debes 2000
TOTAL 17,890