Gungo Peas and Rice
Gungo peas and rice is made with Pigeon Peas and is popular at Christmas time because they usually bare from December until February and can take the place of Rice and Peas for the season. Since gungo peas or Pigeon peas as they are known, grow only certain times of the year, you can buy tin peas which are also easier to cook, and if you buy the green peas, they can also be frozen and used at a later date.
*During gungo season, you can see them selling in markets and on road side stalls, so don’t be afraid to buy some so that you can make this delicious recipe.
1 lb gungo peas aka pigeon peas
3 stalks escallion
3 springs thyme
1 whole scotch bonnet pepper
1 clove garlic, crushed
24 whole pimento berries
1 piece ginger, crushed
1 cup coconut milk
2 cups rice
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 str. Cover and allow to come to a boil again, then lower the flame.
Allow to steam for 30-40 minutes. Serve Hot.
Crispy choco croissants