It’s Stampede time in our beautiful city of Calgary, which means an abundance of pancakes, cowboy hats and country music. For 10 days, people come together to celebrate “The Greatest Outdoor Show on Earth“.
This past weekend, we attended the Ismaili Muslim Community Stampede Breakfast. Feeding nearly 5000, this is the 14th year of the annual breakfast. This year, the community partnered with the United Way of Calgary, and the Ismaili float was decorated to highlight the importance of high school completion for overall lifetime success
It was so great to have friends and co-workers join us at this event. Everyone enjoyed the pancakes, eggs and bharazi – an East African dish of pigeon peas in coconut curry. Since so many requested the recipe, I called up my aunt who is on the catering committee and she shared the recipe which is below. She is a genius at cooking and she was able to rattle the recipe off in seconds.
Bharazi (Pigeon Peas in Coconut Curry)
1 can of pigeon peas, drained
1 onion, chopped
1 tomato, chopped
1/4 tsp turmeric
1/4 tsp green chilis, blended
1/4 tsp garlic
1/4 tsp ginger
1/2 can of coconut milk
1/4 can of evaporated milk
cilantro
salt
Cook the onion in oil until softened. Add the tomatoes, spices and milk and cook until mixture starts boiling. Add peas and cook until curry thickens. Finish the dish off with a generous amount of cilantro.
