Today I finally got around to trying to make a new dish. Quickbeam got baptized on the same day as another little girl in our church. This girl's family is from Tanzania, and after the ceremony they had a potluck featuring foods from their homeland. One of the dishes featured peas & carrots and had a haunting fruity taste. I spent the meal trying to figure out what was in it. This is my attempt at making it.
Tanzanian Peas & Carrots
2 Tbs. butter
2 carrots, peeled and chopped into small thin pieces
½ onion, finely diced
2 c. chicken broth
½ c. dried apricots, very finely diced
2 tsp. cumin
½ tsp. ground coriander
½ tsp turmeric
Salt & pepper to taste
2 c. frozen sweet peas
Melt the butter in a medium sized saucepan over medium heat. Add the carrot and onion and sauté until they begin to soften. Add the stock, apricots and spices and bring to a boil. Reduce heat to medium and simmer for about five minutes. Add the peas and continue to simmer for approximately 10 minutes or until peas are very done and the carrots are soft.
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