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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Rajpootmonda Monda
[email protected]Highly recommended!
Weston Piatt
[email protected]I will definitely be making this again.
Lilian Kembabazi
[email protected]Overall, this dish was a great success!
Random Cowboy
[email protected]I would recommend using less chili pepper if you don't like spicy food.
Gavin Neke
[email protected]This dish was a bit too spicy for my taste.
Rania Hadchity
[email protected]I loved the addition of coconut milk.
Imrana Aqeel
[email protected]This dish was easy to make and very flavorful.
goshi 222
[email protected]I would definitely make this dish again.
SALISU ABDULLAHI
[email protected]This dish was delicious! I loved the combination of flavors and textures.
Chathuki Himansa
[email protected]I followed the recipe exactly and the dish turned out great. The pigeon peas were tender and the rice was fluffy. I would definitely recommend this recipe.
sania arif
[email protected]This dish was a bit too spicy for my taste, but it was still very good. I would recommend using less chili pepper if you don't like spicy food.
BTS BOOMSTER
[email protected]The pigeon peas and rice were cooked perfectly and the flavors were delicious. I especially liked the addition of coconut milk.
Hamzamohamed Hamza mohamed
[email protected]This dish was easy to make and very flavorful. I loved the combination of pigeon peas and rice. I will definitely be making this again.
Vaca Pena
[email protected]I'm not a huge fan of pigeon peas, but this dish was surprisingly good. The flavors were well-balanced and the rice was fluffy. I would definitely recommend this recipe.
Rebekka Kübarsepp
[email protected]This pigeon peas and rice dish was a hit with my family! The flavors were amazing and the rice was cooked perfectly. I will definitely be making this again.