Gungo Peas and Rice
Gungo peas ripen around Christmastime in Jamaica, making this dish a beloved seasonal alternative to the everyday kidney bean version.
A festive Jamaican variation on rice and peas, made with gungo (pigeon) peas simmered in coconut milk with thyme and scotch bonnet — traditionally a Christmas dish.
Ingredients
Method
Boil soaked gungo peas until tender, about 30-35 minutes.
Add coconut milk, thyme, scallion and the whole scotch bonnet, and bring to a simmer.
Stir in rice and enough water to cook it through.
Simmer covered for 18-20 minutes until rice is tender, removing the chilli before serving.
Keeping the scotch bonnet whole and removing it before serving gives warmth and aroma without excessive heat.
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