Pigeon Peas Goya

Net Wt. 400g | WHOLESALE AVAILABLE enquiries email caribbeansydney@gmail.com

Pigeon Peas also known as Gungo Peas

Pigeon peas is said to be the original peas used in the popular Jamaican dish ‘Rice & Peas’. Also heavily used around the Caribbean in stews. It is absolutely delicious. Rich in protein and a good source of fibre. This is a great product to have in your pantry.

Once you open the can use within 2 days and keep refrigerated in plastic container. The can contains salted water, preferred to rinse peas before use.

The Caribbean is the largest consumer of pigeon peas in the world. In fact, it’s estimated that people from Trinidad and Tobago, Guyana, and Jamaica alone consume more than 40 percent of the world’s production. This high-protein legume is also popular in Africa and Asia, where it is known by other names: Moruga bean, Congo bean, Rajma (India), Pigeon pea, Gandule (Cuba), Java bean, Cong’Or (Haiti) and Lablab.

Order yours today, and enjoy in stews or try a traditional rice and peas recipe. If you prefer to soak your pigeon pease we also have Dried version available.

Current Facts

Pigeon peas are botanically known as Cajanus cajan, a perennial legume within the family Fabaceae. Pigeon peas are also known as Thuvarai, Red Gram in India, Arhur or Toor dal in Hindi, and as Thuvaram Paruppu in Tamil.

Pigeon peas can be utilised when young as a raw pea and when more mature or dried as a bean or dried pea. When immature and fresh they need not be cooked and the peas can be shelled and added to salads or eaten as a snack as is. When dried or more mature in the pod they should first be soaked for a few hours or up to overnight prior to cooking to make them easier to digest.

Pigeon peas can be simmered, sautéed, steamed and fried. Cooked peas can be added to soups, stews, curries, sauces, salads and rice preparations. Their flavor pairs well with mango, coconut, onion, tomato, ginger, citrus juice, turmeric, cilantro, cumin, curry, ghee, coconut milk, sausage, pork and rice. To store keep fresh Pigeon peas dry and refrigerated, best used within three to four days.

Nutritional Value

The peas are an excellent source of protein and additionally provide thiamin, riboflavin, niacin, vitamin B-6, folate, vitamin A, calcium, iron, magnesium, phosphorous and potassium. Studies have shown that when the Pigeon pea is at its green stage, just before it becomes dry and loses its color it is at is most nutritious and easier to digest than when dried. In India the leaves of Pigeon peas are believed to be helpful in treatment of diarrhea and dysentery and can be made into a paste when mature or into a juice when leaves are young.