The best known recipe is rice with gandules, but with this grain you can prepare other dishes such as stewed gandules that we teach you in recipes. The gandul or gandules is a legume consumed mainly in the American continent, although its origin is African according to some or India according to others. The gandules are known by different names according to the country, for example in Venezuela they are known as peas, in Panama and Colombia as Guándul and in Puerto Rico as Gandules.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make stewed gandules: |
| ½ kilogram of gandul (or a can) 2 cloves of garlic 1 onion unit cut into square 1 unit of ahuyama or palabaza 1 jet of oil for the sauce 1 package of chopped peppers in squares 1 bunch of coriander 1 cup of chicken broth 1 teaspoon of vinegar 1 pinch of salt to taste |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled |
Ingredients to make stewed gandules:
1. The first step to prepare this rich recipe will be to soften the gandules. To do this, put enough water to boil in a pot and kitchen the gandules until they are tender. When they are, drain the water and reserve the gandules and the cooking broth separately.
2. In a separate pot there is a stir-fry with oil, garlic previously mashed with salt, onion, chili and auyama and is left for about 5 to 6 minutes to stir constantly.
3. After this time, the gandules are added, previously drained, and skips together with the sauce for a couple of minutes.
4. Keep cooking over medium heat until the fluid boils and consume. The stewed gandules must be a bit thick. Two minutes before finishing cooking add the coriander and voila.
5. The stewed gandules are served hot with a little white rice. Bon Appetite!
