Gungo Peas and Rice
Gungo peas and rice is made with Pigeon Peas and is popular at Christmas time and takes the place of Rice and Peas. Gungo peas or Pigeon peas as they are known grow only certain times of the year but if you want to make this recipe, you can buy tin peas which are also easier to cook.
Ingredients:
- 1 lb gungo peas aka pigeon peas
- 3 stalks escallion
- 3 sprigs thyme
- 1 whole scotch bonnet pepper
- 1 cloves garlic, crushed
- 24 whole pimento berries
- 1 piece ginger, crushed
- 1 cup coconut milk
- 2 cups rice
Getting it done:
- Bring gungo peas to boil with water.
- Add coconut milk
- Season with escallion, thyme, whole pepper, crushed garlic, pimento berries and ginger.
- Add rice to the boiling liquid and stir. Cover and allow to come to a boil again, then lower the flame.
- Allow to steam for 30-40 minutes. Serve hot.
- Tip: It is easier to cook gungo peas if they are green or from a can.
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