Gungo Rice and Peas is a traditional Jamaican recipe for a classic accompaniment or vegetarian dish of pigeon peas and rive cooked in coconut milk with thyme and Scotch bonnet chillies. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Gungo Rice and Peas.
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The gungo peas in this recipe are a type of bean, also known as "pigeon peas", "cow peas", and "Congo peas". Traditionally they are used fresh, but you can also use dried beans. If they are not available, substitute red kidney beans.
Ingredients:
250g gungo peas (pigeon peas) [or substitute red kidney beans]
150ml coconut milk
280g long-grain rice, washed
3 spring onions, chopped (reserve some of the green tops as a garnish)
1 garlic clove, crushed
3 sprigs fresh thyme
1 Scotch bonnet chilli, pricked with a fork
small cube of salt pork, for flavouring (optional, leave out if making a vegetarian accompaniment)
Method:
If the beans you are using are dried then wash thoroughly, place in a large bowl, cover with water then set aside to soak over night. The following day, drain the beans, place in a pan, bring to a boil then reduce to a simmer, partially cover and cook for 2 hours, or until tender.
Drain the beans then combine with the coconut milk in a pan before stirring in all the remaining ingredients. Add water so that it comes 12mm above the level of the rice then cook over medium heat, stirring occasionally, until the rice is tender.
When done, turn into a bowl, garnish with the reserved spring onion greens and serve.
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