GWJamaica Cook Book

Gungo Peas and Rice

December 28th, 2009 |

Author: Warren

Ingredients

2 cups coconut milk
2 cups water
1 stalk escallion
1 small onion, chopped
2 sprigs thyme
1 can gungo peas
1⁄8 tsp salt
1 lb grace rice
1 small scotch bonnet pepper

Preparation

Combine coconut mink and water in a 3 liter (3 quart) pot and bring to a boil. Add the crushed escallion, chopped onion, and sprig of thyme, gungo peas and salt. Stir well. Stir in the rice and the whole scotch bonnet pepper, cover and bring to a boil. Lower the flame and allow rice to cook until grains are tender.

Posted in Jamaica, Rice

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2 Responses to “Gungo Peas and Rice”

Phil says:

January 3, 2010 at 11:47 am

You made a grossly mistake by not mentioning to boil gungo peas
until tender, by just mentioning adding all the ingredient,
cover until boil, you get the impression that it will all cook
at once, but if you use dry gungo peas we all know you have to
soak it or put it in a pressure cooker to get it tender and for
people who want to try new recipe this would end up in a disaster.