Bora beans is also known as Chinese Long Beans. You can find them at all Chinese and West Indian Groceries in New York City. In Trinidad it is known as Bodi. The variety we have in Guyana is not as stiff as the Chinese and Trinidadian varieties.
Mom is from the Coastland of Essequibo. She says that they add coconut milk in almost every single curry that they make. This recipe is my Mom's and so far have never eaten it anywhere else except at home. The coconut milk is made from freshly grated coconut. Being born and raised in a land where Coconut trees are everywhere, it is almost sacrilegious to use the packaged/dehydrated kind. Even when I am in the USA, I buy the frozen, grated ones that one can get at Indian Groceries.
Ingredients:
1 lb bora beans chopped(1'' pieces)
1 cup chopped onions
1 cup coconut milk
1/2 lb tomatoes chopped
2 TT oil
Method:
1. Heat oil in heavy bottom pan/karahi on medium heat.
2. Add onions and fry for 1 min.
3. Add the chopped beans and stir until fully coated with onion/oil mixture.
4. Add the chopped tomatoes and stir again.
5. Pour in the coconut milk and raise the heat to medium high.
6. Cook until all liquid has been evaporated,starts to stick to the bottom of the karahi and the bora has an oily sheen from the coconut milk and
7. Serve hot with boiled rice or paratha rotis and some hot pepper sauce on the side for flavouring. Enjoy.
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