Goya Pigeon Peas 400g | Gungo Peas for Rice & Peas — Caribbean Sydney

The Foundation of Rice & Peas — Ready in Minutes

Ask any Jamaican or Trinidadian what’s on the Sunday table, and rice and peas is almost always the answer. The peas in question? Pigeon Peas — also known as Gungo Peas in Jamaica, Gandules in the Spanish-speaking Caribbean. These Goya Pigeon Peas (400g) are pre-cooked, seasoned, and ready to use straight from the can. No soaking, no boiling — just drain, rinse, and cook.

### Key Facts

• Brand: Goya (85+ years of Caribbean & Latin American food heritage)
• Also Known As: Gungo Peas (Jamaica), Gandules (Puerto Rico, Dominican Republic, Trinidad)
• Weight: 400g (drained ~240g)
• Type: Ready-to-use canned pigeon peas in salted water
• Key Nutrients: High protein, high fibre, low fat
• Dietary: Vegan, gluten-free, plant-based protein
• Heat Level: None — mild, earthy, slightly nutty flavour
• Best Uses: Rice and peas, stews, soups, curries, salads, dhal
• Rinse before use: Yes — peas are packed in salted water; rinse under cold water before cooking
• Shipped from: Sydney, Australia

Why Pigeon Peas Are Different

Pigeon peas have a distinctive earthy-nutty flavour that’s quite different from kidney beans or chickpeas. They absorb cooking liquid beautifully — soaking up coconut milk, thyme, scotch bonnet, and garlic as rice and peas cooks low and slow. That’s why they’re irreplaceable in Jamaican cooking: no other legume gives rice and peas that same rounded, creamy depth.

Beyond rice and peas, pigeon peas are a Caribbean kitchen workhorse. Trinidadian pelau (a one-pot rice dish with pigeon peas and caramelised chicken), Caribbean dhal, curried pigeon peas, and hearty soup — they work across every island’s cuisine. Goya is the most trusted brand for canned Caribbean produce, with 85+ years of experience supplying the Caribbean and Latin American market. The quality is consistently excellent: plump peas, well-cooked, clean in flavour.

For Australian shoppers, pigeon peas are an excellent plant-based protein — high in protein and fibre, low in fat, and incredibly filling. They’re an easy way to add nutritional value to weeknight meals without compromising on flavour.

How to Use

1. Drain and rinse: Open the can, drain the salted liquid, and rinse the peas under cold water. This removes excess salt and freshens the flavour.
2. For rice and peas: Add rinsed peas to coconut milk, water, thyme, garlic, and scallion. Bring to a simmer, add your rice, and cook until the liquid is absorbed. The peas cook further in the rice — resulting in tender, flavour-filled legumes in every bite.
3. For stews and soups: Add peas in the final 10–15 minutes of cooking — they’re already cooked and just need to be warmed through and absorb the surrounding flavours.
4. Store any unused peas in a sealed container in the refrigerator for up to 2 days.

Serving Suggestions

• Jamaican Rice & Peas: The classic — coconut milk rice cooked with gungo peas, thyme, scallion, and scotch bonnet. A Sunday staple.
• Trinidadian Pelau: One-pot rice with pigeon peas, caramelised chicken, and coconut milk. Simple and spectacular.
• Caribbean Pea Soup: Pigeon peas with dumplings, cho cho, pumpkin, and a scotch bonnet — a hearty Caribbean winter warmer.
• Curried Gungo Peas: Toss with Chief Curry Powder and coconut milk for a quick vegetarian main.
• Want dried peas? Try our Dried Pigeon Peas (Gungo Peas) for recipes that start from scratch.

“`

—