In the Kitchen with C: Gungo Peas Stew

Wednesday,Feb 15 2012 5:58PM UTC // Posted by: admin
 

If you haven’t planned your dinner tonight, I have the perfect meal for you. One of my favorite Jamaican dinners is the Gungo Peas Stew. Known in Jamaica as the Tropical Green Pea, they are extremely high in protein, lysine and amino acids. It is great for the body and warms the soul. Enjoy….CHO.

One Love…Cedella

Gungo Peas Stew

12 oz. dried gungo peas (pigeon peas)
4 cups water
1 can or 13 oz. coconut milk
3 cloves garlic chopped
1 inch piece of fresh ginger, smashed
3-4 scallions chopped
1 scotch bonnet pepper chopped (remove seeds unless you want it very spicy!)
salt and pepper to taste
1 carrot, chopped
1 cup pumpkin cut in cubes
1 plum tomato
1 10 oz package vegetarian chunks
a few sprigs fresh thyme

 

Directions

Soak Gungo peas overnight. In a large pot, simmer peas in 4 cups water until tender. Add coconut milk, garlic, ginger, scallion and scotch bonnet pepper. season with salt and pepper to your taste. Cover and continue simmering. In the meantime, chop the rest of the ingredients. Add to the pot: carrots, pumpkin, veggie chunks and thyme sprigs. Cover again and simmer until carrots and pumpkin are soft. Serve hot with rice or your favorite grain.