Pigeon Peas and Coconut (Gandules Con Coco)

Total Time
55mins
Prep 10 mins
Cook 45 mins

Pigeon peas and coconut originated from the Samaná region of the Dominican Republic. It is a savory dish with a hint of sweetness from the coconut milk. Serve over white rice. Swiped shamelessly from the 'net for ZWT9. I personally will leave the cilantro out! You can get pigeon peas (gandules) dried, frozen or canned.

Ingredients Nutrition

Directions

  1. Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
  2. Add the boiled pigeon peas and cook over medium heat for 1 minute.
  3. Add the chicken bouillon and 3 cups of water. Stir and bring to a boil over medium heat. Mash some of the pigeon peas with a potato masher.
  4. Allow to boil until water is reduced by half - about 15 minutes.
  5. Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.
  6. Serve hot over white rice.
Most Helpful

4 5

This is a nice combination of flavors. Gandules are sort of earthy, but the coconut helped balance them out.

4 5

I enjoyed this with the oregano and cilantro and the garlic. I enjoyed the rice cooked in coconut milk. I left out the chicken bouillion to make this vegetarian. Thanks! Made for ZWT 2013 by one of team Hot Stuff.