How to Make Jamaican Gungo Peas and Rice
Jamaican cuisine is a harmonious blend of flavors, spices, and cultural influences. Among the many dishes that have become iconic to the island's culinary heritage, Gungo Peas, and Rice hold a special place. Jamaica is known for its vibrant flavors and unique combinations of ingredients. One dish that perfectly encapsulates the essence of Jamaican cooking is Gungo Peas and Rice. This traditional dish is a staple on the island and is loved by locals and visitors alike. Join us as we explore the origins, ingredients, and preparation of this mouthwatering Jamaican delight.
Ingredients
- 2 cups of gungo peas pigeon peas, soaked overnight and drained
- 2 cups of white rice
- 2 cloves of garlic minced
- 1 springs thyme
- 2 springs scallions
- 6 pimento berries
- 1 scotch bonnet pepper whole or sliced, for flavor
- 1 can coconut milk 400ml
- 4 cups of water
- salt to taste
- 1 tbsp complete seasoning
- 1 tsp black pepper to taste
- 1 tsp ginger optional
Instructions
- In a large pot, heat some water and add garlic, scallion, pimento ginger, and thyme. Add the soaked gungo peas and stir for a few minutes.
- Pour in the coconut milk and water (if needed), then add the scotch bonnet pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes to an hour, or until the peas are tender.
- Remove the scotch bonnet pepper (optional) and wash then add the rice to the pot. Stir well to combine.
- Cover the pot and allow the rice to cook on low heat for approximately 20-25 minutes, or until the rice is fluffy and cooked through.
- Season with complete, salt and pepper to taste.
- Serve hot and enjoy the aromatic blend of flavors!
Video
Nutrition
Serving: 4gCalories: 633kcalCarbohydrates: 98gProtein: 14gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 214mgPotassium: 666mgFiber: 7gSugar: 0.3gVitamin A: 47IUVitamin C: 6mgCalcium: 94mgIron: 5mg
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