Bahamian Gungo Peas and Rice

    Bahamian Gungo Peas and Rice

    (36)
    17saves
    1hr30min


    34 people made this

    About this recipe: An excellent accompaniment to other traditional Caribbean fare.

    Ingredients
    Serves: 4 

    • 50g butter
    • 50g bacon, diced
    • 1 large onion, diced
    • 1 stick celery, diced
    • 1 large tomato, diced
    • 5 tablespoons tomato puree
    • 1 tablespoon ketchup
    • salt and pepper to taste
    • 1 (400g) tin gungo peas, with liquid
    • 400ml water
    • 280g long-grain white rice
    • 1 sprig fresh thyme, chopped

    Method
    Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

    1. Melt butter in a large, heavy saucepan over medium high heat. Place bacon in the saucepan, and cook until evenly brown. Stir in onion and celery, and cook until tender. Mix in tomato, tomato puree and ketchup. Season with salt and pepper. Reduce heat to low, and continue cooking about 15 minutes.
    2. Stir gungo peas and their liquid, water, rice and thyme into the saucepan. Bring to the boil, cover, and reduce heat. Cook 40 minutes on low, or until all liquid is absorbed. Fluff rice with a fork.

    Note

    You can find tinned gungo peas at Caribbean or Asian shops, as well as online. If in a pinch, dried will work so long as you've soaked and boiled them first. Otherwise, try using a tin of black eyed beans instead.

    Gungo peas are also known as pigeon peas, toor dal and Congo peas.

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    Average global rating:
    (36)

    Reviews in English (36)

    2

    I love west indian food, mmmmm deliciuos, thans ))  -  23 Aug 2010

    by
    196

    As a Bahamian who frequents this site regularly I thought I'd help out by reviewing this recipe. A few substitutions can be made to make this dish more authentic to our country, but all in all it is a good recipe. Tomatoes, ketchup and celery can be added, but for the most part they aren't included. An ingredient that is normally included but wasn't listed here is diced green bell pepper. Try adding maybe a half of a pepper or a whole one if you really like it. Also, instead of using fresh thyme, we'd normally let it dry out before cooking with it for a stronger flavor. Pigeon or black-eye peas can also be substituted for canned kidney beans if you can't find either, although we'd call that 'Bean 'n Rice' instead :-) Now all you need is some baked macaroni with your favorite meat or fish and you're all set!  -  21 Sep 2008  (Review from Allrecipes US | Canada)

    by
    59

    I haven't tried the recipe yet, but my husband was born and raissed in the bahamas and I have made this many times. The critique I would have is that there is way to much tomatoe paste used in the recipe. I've always been told to use about 1/4 of the small can. (you can freeze the rest) No ketchup or tomatos has ever been added. Be careful with the Thyme, it is a strong herb. Black eyed peas is another name for the pea.  -  01 Aug 2008  (Review from Allrecipes US | Canada)

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