- 1 1/2 c. cooked and sieved pigeon peas.
- 1 tbsp. cornstarch or arrowroot
- 3/4 c. stock (chicken or beef)
- 3/4 c. Milk
- salt and pepper to taste
- Add stock to peas and bring to the boil.
- Meanwhile, mix milk and cornstarch and add to peas; add salt and pepper and continue to boil for a few minutes.