cape pea

Cooking cape peas, How to cook cape peas


Cooking peas from dry cap to saffron.

3 de 1 vote
Pea dry cap is essential in Reunion. It is used as an accompaniment, served on the rice while sipping a sausage rougail, a massed cabri or a chicken curry for example.
Type de plat : accompaniment
Cuisine : Reunionese recipes
Mot de receherche : peas from dry cap
difficulte de la recette easy
Temps de préparation 30 min
Temps de cuisson 30 min
Temps total 1 h
Service : 8 people
Calories : 117kcal
Auteure : Édith
Coût de la recette : 7€

Equipement en cuisine :

  • pressure cooker
  • chopper
  • knife
  • Cooking pot
  • spatula

Liste des produits utilisés pour cette recette :

  • 1 kilo of cape peas
  • 1 bulb of garlic
  • 1 medium onion
  • 1 branch of fresh thyme
  • 1 pinch of saffron
  • 1 tablespoon of sunflower oil
  • 1 good pinch of salt

Instructions – préparation de la recette :

Recipe Cooking peas dry cap saffron fingertips

  • The preparation of this succulent Reunion specialty is done in 5 steps that you must strictly respect.
      To make this recipe successful, you must:
    cape pea

Guide preparation of Cooking dry peas from Cape to Saffron step by step

  • Soak the peas the day before in a pressure cooker, covering with a large volume of water.
  • the next day cook the cape peas in your pressure cooker, lower the heat after boiling and cook for 1 hour 30 minutes to finish cooking.
  • Then peel the cloves of garlic and crush them, cut the onion into thin slices and chop, you wash the branch of thyme.
  • And then, in a Dutch oven, put the sunflower oil to heat then stir in the chopped onion for a few minutes and add the crushed garlic, stir and mix well then add the saffron mix well and without waiting for the cape peas cooked on the spices stir all, incorporate the sprig of thyme and salt.
    cape pea
  • Finally, let reduce slowly, stirring occasionally. If you do not have enough juice you can add a little water.

trick :

  • Soak the peas the day before in a pot the day before, cooking will be easier and less long.



Infos nutritionnelles
Cooking peas from dry cap to saffron.
Quantité par portion (100 gr)
Calories 117
* Les valeurs quotidiennes en pourcentage sont basées sur un régime de 2000 calories.
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Recipe Cooking peas from dry cap to saffron or how to cook peas from the cap simply ?

Do you know ?

First of all, Cape Pea is a dry grain that comes mainly from Madagascar, but it is also grown in Reunion Island.

Pea is good for your health.

Then, the pea is excellent for the health since it has a high content of iron and that its fibers facilitate the intestinal transit and regulates the rate of sugar in the blood.

cape pea

How to use Cape Pea?

Cape pea is essential in Reunion Island. It will be served with rice for a rougail of sausages or a chicken curry for example.

In addition, Cape beans belong to the bean family.

Dressage – Tasting of dry cape peas with saffron.

In addition, it is advisable to taste this recipe of the pea of the cap accompanied by a rice (Basmati) and a chicken curry even, of a sausage rougail accompanied by a bottle of red Corsican wine.

Finally, and you! Do you prepare Cape Pea at home ? Do you have a special recipe ?


Today the recipe is: Cooking Cape Dried Peas.

Recipe: Successfully cooking peas from Cape to Saffron, how to cook Cape Peas.

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