Gungo Peas and Rice

Jamaican cuisine is renowned for its bold flavors, vibrant spices, and rich cultural heritage. One dish that perfectly embodies the essence of Jamaican cooking is Gungo rice and peas. This hearty and aromatic dish is often enjoyed as a staple in Jamaican households on Sundays and at festive gatherings. Gungo rice and peas, also known as “pigeon peas and rice,” combines tender Gungo peas with fluffy rice, coconut milk, and a medley of aromatic herbs and spices. The result is a dish that is both comforting and bursting with flavor, making it a favorite among locals and visitors when paired with Oxtail, Oven Baked BBQ Chicken, or Macaroni Salad.

WHAT IS GUNGO PEAS (PIGEON PEAS)

Gungo peas, also known as pigeon peas, have become a staple ingredient in various cuisines worldwide due to their small, round, and colorful appearance. You can find them in green, yellow, and brown varieties, and are used in soups, stews, rice dishes, and curries. When cooked, they offer a slightly nutty flavor and a creamy texture. Moreover, Gungo peas are a great source of protein, dietary fiber, and essential vitamins and minerals, making them a perfect and healthy addition to your meals.

At the heart of this recipe is the humble gungo pea, a staple legume in Jamaican cuisine. These small, round peas add a delightful texture and nutty flavor to the dish, while also providing a good source of protein and dietary fiber. Combined with fragrant rice and creamy coconut milk, gungo peas create a hearty and satisfying meal that can stand on its own or complement a variety of Jamaican dishes.

What sets gungo rice and peas apart is its distinctive blend of herbs and spices. Fragrant thyme, garlic, pimento, and aromatic scallions infuse the dish with layers of flavor, while a hint of heat from scotch bonnet pepper adds a subtle kick. The addition of coconut milk not only lends a rich and creamy texture but also balances the spices, creating a harmonious symphony of tastes that dance on the palate.

RECAP

Jamaican gungo rice and peas is a culinary masterpiece that celebrates the vibrant flavors and cultural heritage of the Caribbean. With its hearty combination of gungo peas, rice, coconut milk, and aromatic spices, this dish is a true delight for the senses. So why not bring a taste of Jamaica to your kitchen and savor the flavors of gungo rice and peas? Your taste buds will thank you for it!

FREQUENTLY ASKED QUESTIONS

1. How do I cook gungo rice and peas? Rinse and soak gungo peas overnight, then put it to boil on medium-low heat until peas are tender, add coconut milk with herbs and spices, then add wash and drained rice and cook until done.
2. Can I use any type of rice for gungo rice and peas? Traditionally, long-grain white rice is used, but you can also use brown rice or even basmati rice for a different flavor and texture.
3. Is gungo rice and peas spicy? It can be, depending on your preference. Adding a scotch bonnet pepper will kick it, but you can adjust the heat level to your liking.
4. What can I serve with gungo rice and peas? It pairs well with a variety of Jamaican dishes such as jerk chicken, curry goat, or fried plantains. It’s also delicious on its own as a main dish.

INGREDIENTS USED

• Gungo Peas (Pigeon Peas): These are small, round legumes commonly used in Caribbean cuisine. They have a nutty flavor and a creamy texture when cooked.
• Rice: In this recipe, basmati rice was used, but you can use other varieties for a different flavor and texture.
• Coconut Milk: Also adds richness and creaminess to the dish, as well as a subtle sweetness, and pairs well with the flavors of the gungo peas and rice.
• Onion, Garlic, Thyme, and Scallions: These aromatics add flavor and depth to the dish. Onions and garlic provide a savory base, while thyme and scallions contribute aromatic notes.
• Scotch Bonnet Pepper: This optional ingredient adds heat and a distinctive flavor to the dish. Be cautious when handling and using scotch bonnet peppers, as they are quite spicy.
• Salt and Pepper: These seasonings enhance the dish’s flavors and balance the coconut milk’s sweetness.
• Butter: This can be added for extra richness and flavor. It adds a creamy texture and a hint of indulgence to the dish.
• Ginger: Ginger adds a warm, spicy flavor and complements the other spices in the dish.
• Allspice Berries: Allspice berries have a complex flavor profile reminiscent of cloves, cinnamon, and nutmeg. They add depth and warmth to the dish and are commonly used in Caribbean cuisine.

HOW TO MAKE GUNGO RICE AND PEAS

• Wash and soak beans in a large saucepan with 3 cups water, garlic, ginger, and pimento seed, overnight.
• On medium heat bring the peas to a boil until they are tender, about 1 hour add water if needed, add in coconut milk, scallions, thyme, Scotch bonnet, salt, complete seasoning, bay leaves, sugar, butter, and bring to a simmer for 15-20 minutes, adjust the heat as necessary to maintain a gentle simmer to cook the coconut milk.
• Remove from heat and allow to sit for 2 hours. (Optional) This will allow all the flavors to come together and provide that rich rice color and flavor.
• Then bring the liquid to a boil, Stir in wash and drained rice, cover, and simmer over medium-low heat until rice is tender and the liquid is absorbed, about 20-25 minutes. Then discard the thyme stems, allspice berries, and Scotch bonnet (Optional). Using a fork, fluff the rice and peas.

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     The Recipe:

Gungo Rice and Peas

Prep time: 10 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 45 minutes
Serving: 4-6 servings
Course: Dinner
Cuisine: Jamaican

INGREDIENTS

• 2 cups of gungo peas (also known as pigeon peas)
• 6 1/2 cups water more if needed
• 3 tablespoons unsalted butter
• 2 scallions
• 2 garlic cloves
• 5 allspice berries
• 5 thyme sprigs
• 1 Bay leaves
• 1 Scotch bonnet pepper
•  Fresh ginger
•  1 tablespoon sugar (optional)
• 1 tablespoon salt
• 1 Tablespoon complete Season
• 1 can coconut milk
• 3 cups basmati rice

INSTRUCTIONS

• Wash and soak beans in a large saucepan with 3 cups water, garlic, ginger, and pimento seed, soaked overnight.
• On medium heat bring the peas to a boil until they are tender, about 1 hour add water if needed, add in coconut milk, scallions, thyme, Scotch bonnet, salt, complete seasoning, bay leaves, sugar, butter, and bring to a simmer for 15-20 minutes, adjust the heat as necessary to maintain a gentle simmer to cook the coconut milk.
• Remove from heat and allow to sit for 2 hours. (Optional) This will allow all the flavors to come together and provide that rich rice color and flavor.
• Then bring the liquid to a boil, Stir in wash and drained rice, cover, and simmer over medium-low heat until rice is tender and the liquid is absorbed, about 20-25 minutes. Then discard the thyme stems, allspice berries, and Scotch bonnet (Optional). Using a fork, fluff the rice and peas Serve hot and Enjoy.

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