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.
- 2 cups cooked pigeon peas
- 1 tablespoon olive oil
- 1 small onion (cut in quarters)
- 1 garlic clove (minced)
- 1⁄4 teaspoon oregano
- 1⁄2 teaspoon thyme
- 1 teaspoon cilantro (chopped)
- 1 teaspoon salt
- 1 chicken bouillon cube
- 3 cups water
- 2 cups coconut milk
- Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
- Add the boiled pigeon peas and cook over medium heat for 1 minute.
- 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.
- Allow to boil until water is reduced by half - about 15 minutes.
- Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.
- Serve hot over white rice.
This is a nice combination of flavors. Gandules are sort of earthy, but the coconut helped balance them out.
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.