gungo peas and rice

Fluffy Jamaican Gungo-Peas and Rice
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Dear Diary, It's Sunday evening and I'm in the mood for a nice, fluffy bowl of gungo peas (pigeon peas) and rice to go with my roast chicken and potatoes. I figure today is the perfect day to visit my mother's old recipe. Using gungo peas is one of my preferred variations of the traditional rice and peas which traditionally utilizes red kidney beans. Since we are in the Christmas festive season, these peas are available in even greater abundance, both green and dry. I particularly favour the green gungo peas as these give the rice a nice, fresh flavor and add a lovely green vibrancy to the dish. This recipe is really awesome as it is very aromatic and oozes with flavor so much so that it could easily be had by itself.
Fluffy Jamaican Gungo-Peas and Rice
Yum
Print Recipe
Dear Diary, It's Sunday evening and I'm in the mood for a nice, fluffy bowl of gungo peas (pigeon peas) and rice to go with my roast chicken and potatoes. I figure today is the perfect day to visit my mother's old recipe. Using gungo peas is one of my preferred variations of the traditional rice and peas which traditionally utilizes red kidney beans. Since we are in the Christmas festive season, these peas are available in even greater abundance, both green and dry. I particularly favour the green gungo peas as these give the rice a nice, fresh flavor and add a lovely green vibrancy to the dish. This recipe is really awesome as it is very aromatic and oozes with flavor so much so that it could easily be had by itself.
Ingredients
Servings:
Instructions
  1. Wash the gungo peas thoroughly with cold water
  2. Place the peas in a pot with 7 cups of water. Add garlic, pimento seeds and 1 tsp of salt and bring to a boil.
  3. Allow the peas to cook until they are tender or until they can be easily crushed between the thumb and index finger.
  4. Add the coconut milk and season with thyme, onion, scallion, scotch bonnet pepper then allow to cook for 3 minutes.
  5. Wash the rice with cold water, drain and transfer to the pot along with the sugar, butter and a sprinkle of salt to taste. Stir, cover and cook over medium heat until the rice is at a simmer.
  6. Reduce the heat and allow the rice to steam until the grains have become plump and tender. Remove from the heat, fluff with a fork and serve.
Recipe Notes

As Gordon Ramsay always says "taste, taste, taste". Every recipe requires you to taste, so consider your taste buds your insight to the final dish. With that said, before adding seasonings to the pot, taste the pigeon peas to determine their texture and ensure they are tender enough. Similarly, once you've seasoned your coconut milk, taste to ensure you have the right salt balance. In stirring, try not the burst the scotch bonnet pepper, otherwise you'll be in for a very peppery gungo peas and rice meal. While this is a perfectly good recipe, different persons have varying levels of tolerance for salty, sweet, and spicy flavours. The importance of tasting is that it allows you to modify these flavors at every stage of the your meal preparation. A quick tip to achieving perfectly fluffy rice is to use a piece of aluminium foil paper or clear plastic to completely cover the surface of the rice and then cover with the lid. Do this when the rice is at the simmering stage under low heat.

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