November 18, 2017

Gungo peas and rice is a variation of traditional Rice and Peas. However, instead of kidney beans, gungo peas (also called pigeon peas) are used. This version uses creamed coconut which can be found at tropical grocers and some supermarkets. However, you can also make it with coconut milk. For the same recipe using coconut milk instead of coconut cream, go to Jamaican Rice and Peas Recipe and use gungo peas instead.
 

Foolproof Tip: All the liquid for this recipe – water and liquid from beans – should add up to 4 cups

 
Ingredients
Ingredients
1 can (19oz) Gungo peas (also called pigeon peas), including liquid
19-oz Water
⅓ pkg Creamed coconut
1 Small onion or 2 stalks scallion, chopped
2 Cloves garlic, chopped
1 tsp Dried thyme
1½ to 2 tsp Salt, to taste
1 tsp Pepper
½ cup Water
2 cups Long grain rice (rinsed and drained)
 
Instructions
1. Empty canned gungo peas and liquid into a large saucepan.
2. Fill empty can with water and pour in saucepan.
3. Add chopped onion, garlic, thyme, salt and pepper
4. Add creamed coconut and ½ cup water and bring to a boil.
5. Add rice and boil on High for 2 minutes.
6. Turn heat to Low, and cook covered until all water is absorbed (about 15 to 20 min). Fluff with fork before serving.
 
Serves: 6 to 8
 

Fay

I’ve been cooking Jamaican food for my family for more than 50 years! Now I'm teaching my daughter Angela and you how to cook my treasured family recipes! I'm happy to be of service and love hearing from you so don't forget to leave a comment below.

Fay

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