Pigeon peas are used in various dishes around the world, including Latin American, Indian, and African cuisine. They can be cooked in soups, stews, salads, and with rice, and mixed with other legumes. Popular dishes include arroz con gandules in Puerto Rico, peleau in Trinidad and Tobago, and tur daal in India.
There are a number of dishes from around the world that use pigeon peas. They are found in many cuisines, including Latin American, Indian and African. Legumes can be used in soups and stews, served with rice or soaked in coconut milk. They can be mixed with other legumes in a salad or cooked in a pot with meat. There are a variety of dishes that employ the versatile and nutty beans known as pigeon peas.
Pigeon peas are very popular in Latin American and Caribbean cuisine. One of the most popular dishes is pea and rice. It goes by many names but is more commonly known as arroz con gandules. The dish is very simple and includes sofrito and diced ham, as well as rice and beans. While this is Puerto Rico’s national dish, many other countries have their own variations.
In Trinidad and Tobago, pigeon peas and rice are known as peleau. Use brown sugar, chicken and squash as flavors. A Bahamian version uses salted pork and peppers. The basic recipe of the beans and rice is strong enough to support almost any combination of ingredients.
A Caribbean use of pigeon peas results in a type of soup. It involves potatoes, cumin and chilies along with peas and spices. The Jamaican take on the rice and peas dish adds unique ingredients like ginger and Scotch bonnet peppers and cooks the beans in coconut milk instead of water or broth.
Indian cuisine uses pigeon peas in a variety of dishes. They are an important part of some Indian vegetarian diets. Tur daal is the name of both peas and an easy dish in India. Tur daal is a blend of spices, pigeon peas and tomatoes combined and cooked to make a thick soup-like meal.
Other Indian dishes include a five daal soup which combines peas with other types of beans. There is also a simple preparation that involves peas, onions and garlic cooked together with turmeric and other spices. Shahi daal pairs peas with different spices, including cinnamon and cardamom.
An African version is known as the Nazi mbaazi wa. This is a Swahili dish where peas are cooked in coconut milk. When ready, they are added to fried spices and served over rice. In Ethiopia, the leaves and other soft areas of the plant from which the beans come are eaten with peas.
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