Infused with coconut milk and Caribbean herbs and spices, this Jamaican Pigeon Peas and Rice recipe is comforting and flavorful. It’s the ultimate side dish.
Growing up in Jamaica, gungo peas and rice was a dish frequently served during family dinners and special events alongside curries and stews.
This particular recipe is a take on my Jamaican Rice and Peas dish, substituting the kidney beans with the pigeon peas or gungo peas in this version.
Almost every ingredient is made from scratch, including the coconut milk! Usually, it would take my family several hours to prepare this dish. However, I’ve made a few adjustments to speed up the cooking time for convenience without sacrificing any flavor.
A pressure cooker is a great way to cook the pigeon peas quickly to obtain a perfect tender texture in a short amount of time. Then, finish cooking in a pot (preferably a dutch pot) to absorb all the great flavors from the herbs and spices.
If you enjoy this, I’m sure you’ll also like my Vegan Jamaican Patties and Vegan Rasta Pasta recipes.
Soaking: Whole dried pigeon peas need to be soaked at least 6 hours.
Prepare the cooking broth for the rice
- Add the pigeon peas and cooking liquid to a fresh pot. If using a can of peas, add them to the pot with their liquid.
- Add the homemade coconut milk to the pot.
- Stir in jerk seasoning, scallions, garlic cloves, thyme, allspice, scotch bonnet pepper, salt, and black pepper.
- Cover the pot and bring it to a boil then lower the heat to a simmer until the liquid is reduced.
Wash the rice and add to the pot
- Wash the rice until the water runs clear.
- Add drained rice to the pot of peas and broth. Ensure the broth level is 1 inch above the rice. Add water if needed.
- Cover with a sheet of aluminum foil and a lid. Cook for 12 to 15 minutes until tender and all the liquid is absorbed.
- Set it aside to rest for 10 minutes.
- Remove the strands of scallion, thyme branches, and scotch bonnet pepper. Fluff with a fork and serve.
How to Cook Fresh and Dried Pigeon Peas (Gandules)
FAQ
Should you soak pigeon peas?
How long does it take for dry pigeon peas to cook?
Are canned dry pigeon peas already cooked?
How long do you soak pigeon peas?
Bring the water to a boil. Reduce heat to medium and cover saucepan with lid. Cook until fresh pigeon are tender – approximately 30 minutes to 1 hour. Soak the dried pigeon peas for 8 hours but not more than 24 hours. Drain water and then rinse with fresh water after soaking the pigeon peas.
Do pigeon peas need seeds?
The plants are also a free source of mulch and improve the soil for other plants. It can be tough to find your first seeds, but once you grow a crop, you’ll have plenty to plant the next season. Are you already growing pigeon peas?
Do pigeon peas need supplemental water?
Pigeon peas are drought-tolerant plants, and they may not need any supplemental water after they are established in your garden. However, while pigeon pea plants are still young, they benefit from deep and regular watering. Pigeon peas are not frost-hardy, but they handle the heat like champs.
Do pigeon peas need to be refrigerated?
Keep peas refrigerated in a dry container and use within three to four days, watching for any color change of the pods. Pods that turn brown should be left to dry and be used as dried peas. Fresh pigeon peas can be used similarly to fresh peas, in both raw and cooked preparations. Use them in salads, slaws or eaten raw out of hand.