PIGEON PEAS AND RICE
Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "This Caribbean mainstay is found on all the islands in a variety of forms. Sometimes it is cooked with pork; other times it is prepared with water, onions, and salt. The peas can also be cooked with coconut milk, and garlic, tomatoes, and green onions can be added. Curry power is another option. And the hot habanero (Scotch Bonnet) chile is optional. Pigeon peas are native to Africa and resemble black-eyed peas. They are pale yellow and have a small "eye". In the West Indies, pigeon peas also go by goongoo, Congo, and gungo peas. The peas' earthy flavor is wonderful; when these legumes are combined with rice the resulting texture is a mouthful to behold. In Cuba red beans and rice are called congri. A dish of black beans and rice on the island is called Moros y Christianos, for Moors and Christians. Cook time doesn't include soaking the peas overnight. When I tried this, I added 2 tablespoons of liquid smoke along with smoked bacon in place of ham hocks (couldn't find) and our guests and we loved it! Nice backdrop to any dish that suggests a rice accompaniment.
Provided by mersaydees
Categories Low Cholesterol
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place pigeon peas in bowl and cover with several inches extra water; soak overnight. Drain.
- In a large, heavy saucepan, combine drained pigeon peas with water (or water and coconut milk). Bring to the boil and add the ham hocks, onion, 1 clove of the garlic, and the chile. Reduce heat to medium-high and simmer, uncovered, until the peas are tender, about 45 minutes.
- Stir in the rice; reduce heat to medium, cover, and cook until the rice is tender, another 20-30 minutes. About 5 minutes before the rice is tender, add the last garlic clove to the pot by squeezing it through a garlic press.
- Adjust seasonings with salt and pepper and red-hot sauce, if using, and serve.
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Mh Nahid
mh-n18@hotmail.comI would not recommend this recipe.
mountains are beautiful!
mountains17@yahoo.comI followed the recipe exactly but the dish didn't turn out well.
Mehedy Hasan Joy Raja
h@gmail.comThis dish was a bit bland for my taste.
gautam pandit
p-g@hotmail.comI'm not sure I cooked the rice correctly because it came out a little mushy.
eri koci
k.eri50@hotmail.comThis dish is a bit spicy for my taste, but I still enjoyed it.
mario bustamante
m_bustamante@gmail.comI added some chopped carrots and celery to the dish and it turned out great.
Hani Moagi
m.hani49@aol.comI'm a vegetarian and I made this dish without the chicken. It was still very flavorful and satisfying.
Caleb Kipkemboi
ckipkemboi@gmail.comThis was my first time cooking pigeon peas and I'm so glad I tried this recipe. It was delicious!
Keiron Jackson
jackson@yahoo.comI made this dish for a potluck and it was a hit! Everyone loved it.
Lindo Ntuli
n-l@aol.comI'm not a big fan of pigeon peas, but I really enjoyed this dish. The flavors were very well-balanced.
Muhammad Jamal
muhammadj79@yahoo.comThis is a great recipe for a weeknight meal. It's easy to make and the ingredients are affordable.
Nimyel Joseph
nimyel.joseph97@hotmail.comI followed the recipe exactly and the dish turned out amazing! My family loved it.
Shojib's Channel ST
st.s52@gmail.comThis pigeon peas and rice dish was an absolute delight! The flavors were perfectly balanced, with a hint of spiciness that kept me coming back for more. The pigeon peas were tender and flavorful, while the rice was cooked to perfection. I'll definite