The recipe is my excuse to use onions, coconut milk, and garlic excessively. Feel free to cut back if those are not your cup of tea.
What is pigeon pea, where to find it?
Most importantly, it’s my favorite childhood peas.
Pigeon pea is a good source of protein, dietary fiber, and is loaded with tons of vitamins: thiamin, magnesium, phosphorus, potassium, copper, and manganese. 1 cup of mature raw pigeon peas also provides 114% of the daily requirement of folate.
Green pigeon peas benefit your ability to metabolize food. They contain a wide array of B-complex vitamins that help your body turn fat, protein and carbohydrates into energy.
This delicious pea is available in the ethnic aisle at the super market. Check the Jamaican, the Hispanic, or the Indian section for it. Or just pay a quick visit to your nearest Hispanic store; they are bound to have some kind available in cans, frozen or fresh.
There are 2 types of pigeon peas. The green one, which is considered the immature type. It also has a mild taste to it. There is the brown or golden one, which is the mature one. This type has a bolder taste and it is made for delicious stews!
If you are not a big fan of rice, feel free to throw some over your salad cooked or raw. Pigeon pea is also very delicious cooked in with millet.
Traditionally, pigeon pea is cooked with rice, coconut milk, spices, and Djon-djon. The last one gives the rice a grayish black color.
Djon-djon are not available where I live. There is a delicious alternative
I guarantee you! I used black rice! Not the wild type, but the “forbidden” one.
Don’t forget to put your feet up while enjoying! tag me on your pic on Instagram @ethicalandchic!
Until next time…
Stay Ethical and Chic!
- 2 cup and ½of rice uncooked
- 3 cup of green pigeon peas
- 1½ cup chopped yellow onions
- 1 cup of carrot cut in julienne
- 1 large bell pepper
- 3 spring onions chopped
- 5 closed of garlic crushed
- salt and pepper to taste
- 2 cup of coconut milk
- 3 cup of water plus 1 teaspoon of bouillon or 3veggie broth
- 1 teaspoon of coconut oil
- Heat up the range on medium heat. In a large sauce pan add the coco oil,cook the onion and garlic for 5 minutes or until the onion is slightly caramelized. Add in the spring onions, the bell pepper,the beans,the coconut milk and the water. Let it simmer for covered 10 minutes. Add in the rice, the salt,pepper and bouillon. Combine well. Let simmer on low to medium heat for 35 to 45 minutes. Fluff up the rice, let it cool down a bit before serving.