Jamaican Gungo Rice and Peas is a delectable Caribbean dish that is known for its bold flavors and rich taste. This traditional Jamaican dish has been passed down through generations and has become a staple in many households. Gungo rice and peas is a perfect complement to any main dish, and it can also be enjoyed as a vegetarian meal on its own.
The Ingredients
To cook Jamaican Gungo Rice and Peas, you will need the following ingredients:
- 2 cups of gungo peas (also known as pigeon peas)
- 2 cups of rice
- 1 can of coconut milk (400 ml)
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 1 sprig of fresh thyme
- 2 scallions, chopped
- 1 scotch bonnet pepper (optional)
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
Preparing the Peas
The first step in cooking Gungo Rice and Peas is to prepare the gungo peas. Start by washing the peas thoroughly to remove any dirt or debris. Then, soak the peas in water overnight to soften them. After soaking, drain the water and set the peas aside.
Cooking the Peas
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic to the pot and sauté until they are fragrant and translucent. Next, add the drained gungo peas to the pot and stir them together with the onions and garlic.
Pour in enough water to cover the peas and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the peas simmer for about an hour or until they are tender. You may need to add more water during the cooking process to ensure that the peas stay covered.
Preparing the Rice
While the peas are simmering, it’s time to prepare the rice. Rinse the rice with cold water until the water runs clear. This step helps to remove excess starch from the rice, resulting in fluffy grains.
Cooking the Rice and Peas Together
Once the peas are tender, you can add the rice to the pot. Drain any excess water from the pot, leaving just enough liquid to cook the rice.
Now, it’s time to add the flavor. Pour in the can of coconut milk and mix it well with the peas and rice. The coconut milk adds a creamy and tropical taste to the dish, enhancing its overall flavor.
Add the sprig of fresh thyme, scallions, and scotch bonnet pepper to the pot. If you prefer a milder dish, you can leave the scotch bonnet pepper whole without cutting it. However, if you like it spicy, you can slice or chop the pepper before adding it to the pot.
Season the mixture with salt and pepper according to your taste preferences. Stir everything together and bring the pot to a boil. Once boiling, reduce the heat to low, cover the pot, and let the rice and peas simmer for about 20-25 minutes until the rice is fully cooked, and the flavors have melded together.
Serving and Enjoying Gungo Rice and Peas
Once the rice and peas are cooked, remove the sprig of thyme and scotch bonnet pepper (if desired) from the pot. Fluff the rice with a fork to separate the grains, and it is now ready to serve.
Gungo Rice and Peas is a versatile dish that can be served with a variety of main dishes. It pairs perfectly with jerk chicken, roasted meats, or even curried dishes. The creamy and flavorful rice and peas create a delightful contrast to any spicy meat or vegetable dish.
To serve, spoon a generous portion of Gungo Rice and Peas onto a plate, along with your choice of main dish. Garnish with fresh chopped herbs such as parsley or cilantro for a pop of color and an added layer of flavor.
Conclusion
Jamaican Gungo Rice and Peas is a culinary delight that brings the flavors of the Caribbean right to your plate. This simple yet flavorful dish is a crowd-pleaser that can be enjoyed by everyone. Soak the gungo peas, cook them with aromatic ingredients, add rice and coconut milk, and let it simmer to perfection. The result is a delicious and satisfying meal that will transport you to the beautiful island of Jamaica. Try this recipe at home and indulge in the taste of the Caribbean!