Pigeon Peas: Why You Should Try Them

Ingredients:

•   2 cups goya pigeon peas, 

•   1 large onion, diced

•   2 cloves garlic, minced

•   1 carrot, diced

•   1 sweet pepper, diced

•   1 cup diced pumpkin

•   2 tablespoons vegetable oil

•   2 tablespoons golden brown sugar

•   1 can (400 g) diced tomatoes

•   3 cups vegetable broth

•   1 tablespoon fresh thyme leaves

•   1 teaspoon paprika

•   Salt and pepper to taste

Instructions:

•                  When using goya pigeon peas drain and rinse them.

•                  In a heavy-bottomed pot, heat the oil over medium heat. Add the sugar and allow it to caramelize until it is a dark brown colour.

•                  Quickly add the onion, garlic, carrot, sweet pepper, and pumpkin to the pot. Stir for a few minutes until the vegetables start to soften.

•                  Add the goya pigeon peas to the pot along with the diced tomatoes, vegetable broth, thyme, paprika, salt, and pepper.

•                  Stir well, then bring the mixture to a boil. Reduce the heat and simmer for about 20 minutes, or until the vegetables and peas are tender and the flavours have melded together.

•                  Adjust seasoning as needed, and if you desire a thicker stew, you can mash some of the peas and vegetables with the back of a spoon.

•                  Serve hot, garnished with fresh thyme leaves. This stew is delicious on its own or served over rice or with a side of crusty bread.

Ingredients:

•   2 cups long-grain rice

•   1 cup gungo peas ( goya pigeon peas), 

•   1 can (400 ml) coconut milk

•   1 onion, finely chopped

•   2 cloves garlic, minced

•   1 scotch bonnet pepper, whole (optional for heat)

•   2 green onions, chopped

•   1 teaspoon fresh thyme leaves

•   1/4 teaspoon ground allspice

•   3 cups water

•   Salt to taste

•    

Instructions:

•                  When using gungo peas, drain and rinse them.

•                  Rinse the rice in cold water until the water runs clear.

•                  In a large pot, combine the coconut milk, water, gungo peas, onion, garlic, whole scotch bonnet pepper, green onions, thyme, allspice, and salt.

•                  Bring to a boil, then add the rice and stir well.

•                  Reduce the heat to low, cover the pot, and simmer until the rice is cooked and all the liquid has been absorbed, about 20 minutes.

•                  Remove the scotch bonnet pepper and discard it. Fluff the rice with a fork before serving.

                  Serve hot, garnished with more chopped green onions if desired.

Ingredients:

•   1 cup goya pigeon peas, 

•   2 cups jasmine or long-grain rice

•   1 can coconut milk

•   1 large onion, finely chopped

•   1 red bell pepper, finely chopped

•   2 cloves garlic, minced

•   2 tablespoons cilantro, chopped

•   2 tablespoons vegetable oil

•   3 cups water

•   1 teaspoon salt (adjust to taste or Sazon)

•   1/4 teaspoon black pepper

Instructions:

•                  When using Goya Pigeon Peas, simply drain and rinse them.

•                  In a large pot, heat the vegetable oil over medium heat. Add the chopped onions, bell pepper, and garlic. Sauté until the onions are translucent.

•                  Stir in the rice and cook for a few minutes until it is well-coated with the oil and has a slightly toasted aroma.

•                  Pour in the coconut milk and water, then add the pigeon peas, cilantro, salt, and black pepper.

•                  Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.

•                  Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

                  Garnish with additional chopped cilantro if desired and serve hot.