Dried Gungo Peas 120g | Pigeon Peas for Authentic Rice & Peas

Cook Caribbean From Scratch — Dried Gungo Peas for the Real Flavour

Dried pigeon peas are what rice and peas was originally made with. Before canned became convenient, Caribbean cooks soaked gungo peas overnight and cooked them low and slow — absorbing coconut milk, thyme, scotch bonnet, and garlic into every pea. The result is fundamentally richer than canned. These Dried Pigeon Peas (Gungo Peas, 120g) are for anyone who wants to cook Caribbean the proper way.

### Key Facts

• Also Known As: Gungo Peas (Jamaica), Gandules (Spanish Caribbean), Toor Dal (India)
• Weight: 120g dried / yields approximately 240–270g cooked (equivalent to ~1.5 cans)
• Type: Dried whole pigeon peas — requires soaking and cooking
• Key Nutrients: High protein (~9g per 100g cooked), high fibre (~5g per 100g), low fat, iron-rich
• Dietary: Vegan, gluten-free, plant-based protein
• Preparation: Soak overnight (8+ hours) in cold water, then boil until tender (45–60 min)
• Heat Level: None — earthy, slightly nutty, mild legume flavour
• Best Uses: Jamaican rice and peas, Caribbean pea soup, Trinidadian pelau, dhal, curries, stews
• Shipped from: Sydney, Australia

Why Choose Dried Over Canned?

Dried pigeon peas have a more pronounced earthy-nutty flavour and a firmer, creamier texture than the canned equivalent — they absorb much more flavour from the cooking liquid. When you soak dried gungo peas overnight and cook them in coconut milk with thyme and scallion, the cooking liquid becomes genuinely thick and flavourful in a way that canned peas can’t replicate. For traditional Jamaican cooks, this is the only way to make rice and peas.

There’s also the economy angle: 120g of dried gungo peas expands significantly during soaking and cooking, yielding roughly 1.5 times the volume of a standard 400g can (drained weight). At $2.85 per packet, dried peas are excellent value for budget-conscious cooks and large families.

The nutritional profile is excellent: pigeon peas are an outstanding plant-based protein source, comparable to lentils and chickpeas. They’re rich in iron, folate, and potassium alongside their protein and fibre content. For plant-based Australian eaters exploring Caribbean cuisine, they’re a genuinely versatile pantry staple.

How to Prepare Dried Pigeon Peas

1. Soak overnight: Cover peas with at least double their volume of cold water. Soak for 8–12 hours. They’ll roughly double in size.
2. Drain and rinse: Discard the soaking water (this removes some of the oligosaccharides that cause digestive discomfort).
3. Boil until tender: Add to a pot with fresh water. Bring to a boil, then simmer for 45–60 minutes until peas are tender but still hold their shape.
4. Season and use: Add to your dish with coconut milk, garlic, thyme, and scotch bonnet for rice and peas. Or continue building a stew or curry from this base.

Serving Suggestions

• Traditional Jamaican Rice & Peas: Cook soaked peas in coconut milk with thyme, scallion, scotch bonnet (whole), garlic, and salt. Add rice and cook until liquid is absorbed. The classic. Try this recipe.
• Curried Pigeon Peas: Cook soaked peas until tender, then finish in a Chief Curry Powder base with coconut milk, onion, and garlic. Try this recipe.
• Caribbean Pea & Dumpling Soup: A hearty, filling soup — cooked peas with root vegetables, Caribbean dumplings, thyme, and scotch bonnet.
• In a hurry? Get our ready-to-use Goya Pigeon Peas (canned, 400g) for fast weeknight cooking.

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