Saturday, November 18, 2017

Moro de Guandules Christmas Recipe

Dominican Christmas Recipe Moro de GuandulesMoro de Guandules Recipe, originally from Samana, adopted by all Dominicans

Christmas is all about good food and sharing the love with the people most important to you. So this year, instead of going to a restaurant let the cooking prince / princess in you take over and make something extra special with a Caribbean twist: moro de guandules, the staple dish that accompanies all Christmas dinners here in the Dominican Republic. It’s a tasty mix of rice, pigeon peas and coconut milk.

Pigeon peas are not very well-known outside the island, so if you cannot find pigeon peas you can always use mung beans as an alternative. They are similar in appearance and their taste is comparable to the “ashy”, nutty taste of guandules.

For that extra touch also serve ginger tea, either as a non-alcoholic aperitif or to polish off the dinner.

Buen provecho y feliz navidad!

Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Serves: 6 portions

* 4 cups of rice
* 3 cups of boiled green pigeon peas
* 2 cups of coconut milk
* 3½ cups water
* 2 tablespoons of oil
* ½ cup of tomato sauce
* ¼ cup of chopped cubanelle or bell peppers
* 1 pinch of oregano
* ½ teaspoon mashed garlic
* ⅛ cup of capers (optional)
* ¼ cup of chopped celery
* 1 teaspoon of finely chopped coriander/cilantro
* ½ teaspoon of thyme leaves
* 1 teaspoon of salt
* 12 pitted olives cut into halves (optional)

1. Heat 1 tablespoon of oil in an iron pot and add the cilantro, celery, capers, garlic, olives, thyme, peppers, oregano and salt.
2. Add the peas, also while stirring.
3. Once well heated, add the water, tomato sauce and coconut milk and bring to a boil.
4. Add the rice and stir regularly removing as much as you can of the rice that sticks to the bottom.
5. When all the water has evaporated cover with a tight-fitting lid and simmer over very low heat.
6. Wait 15 minutes, uncover, add the remaining oil and stir.
7. Move the rice from the bottom to the top so it cooks uniformly.
8. Cover again and wait another 5 minutes.
9. The rice should be firm but tender inside.
10. If necessary, cover and leave another 5 minutes on very low heat.


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