Gungo Rice and Peas Recipe by Mrs Muamba

Posted on Dec 10, 2014 in Blog

Jerk Chicken and RiceGungo peas and rice is a variation of traditional Rice and Peas. However, instead of kidney beans, gungo peas, also called pigeon peas are used. I personally prefer the taste of gungo peas and the fact that they cook easier means that you can have tasty rice and peas without extreme hassle, for this recipe you’ll need:


Gungo Peas and RiceIngredients

3 spring onions, bruised with a rolling pin
1 garlic clove, crushed
4 sprigs of fresh thyme
400g can gungo peas, include liquid in the rice
440g basmati rice (2 cups)
400ml coconut milk
7 all spice berries (pimento crushed)
1 scotch bonnet uncut
1 tsp of brown sugar
½ tsp salt
470 ml of water (2 cups)

Rinse the rice in a sieve until the water runs clear. A great tip is to use the 1:2 ratio to cook rice, or 1 cup of rice to 2 cups of water. As we’re using 2 cups of rice the water, plus the liquid from the gungo peas and coconut milk should make about 4 cups of liquid

Bring a pan with 470 ml of water to the boil with the gungo peas and its liquid, the coconut milk, spring onions, thyme, garlic, allspice, sugar and some salt, then simmer for 10/15 mins. The smell will be aromatic and flavoursome

Add the rice, then bring up to the boil, lower the heat so that the rice can gently simmer you will just see small bubbles in the water add the scotch bonnet but make sure its not broken or bruised in anyway as this will add heat to the rice we just want the flavor that’s why the scotch bonnet is not pierced or cut

Put the lid on and leave to simmer for 20 minutes or until the liquid has been absorbed by the rice. Plate up and serve 4 to 6 people