Pois d'Angole (Pigeon Peas)

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Pois d'Angole (Pigeon Peas)

Pois d'Angole (Pigeon Peas) is a traditional Guadeloupean recipe for a classic vegetarian Christmas accompaniment of pigeon peas cooked in a lightly-spiced base with onion. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Pigeon Peas (Pois d'Angole).

prep time

20 minutes

cook time

135 minutes

Total Time:

155 minutes

Serves:

Rating:

Tags : Herb Recipes Bean Recipes Guadeloupe Recipes

Pigeon peas are a staple of the Christmas preparations in Guadeloupe. Note that in Guadeloupe, you'll find them called pwa di bwa (i.e. wood peas).

Ingredients:

450g dried pigeon peas
160g onions (about 2 small)
1 tbsp of oil
1 tsp salt
1 tsp bouquet garni mix (a blend of dried thyme, parsley, chives and an allspice leaf), all chopped except for the allspice leaf
1 tsp Quatre Epices
2 tsp brown cane sugar
1.4l of water
2 garlic cloves, chopped
5 sprigs of parsley (leaves only), chopped

Method:

Place the pigeon peas in a saucepan and cover with water. Bring to a boil then cook for 25 minutes.

Take off the heat and drain the pigeon peas. Drain the peas.

Add the Quatre Epices mix, sugar, and bouquet garni mix.

Stir in the peas and sauté for 5 minutes then add the chopped parsley and garlic, and cover with water. Cover the pan. Cook for 105 minutes over normal heat.

After about 90 minutes, add salt and adjust the seasoning to taste. Cook for another 15 minutes.

At the end of this time, stir in the chopped parsley leaves and your pigeon peas are ready to serve,