Jamaican Gungo Peas & Rice (pigeon peas)

Some links are affiliated. This means I may earn a small commission from purchases made at no extra cost to you.

Sharing is caring!

Jamaican Gungo peas and rice are an aboslute classic side dish and makes me feel like home. This recipe is incredibly easy to make and completly authentic, straight from yard!

What are Gungo Peas?

Also known as pigeon peas, gungo peas are said to have originated in India and spread to Africa, the Caribbean, and other parts of the world.

However, other sources have said it may have originated in the Caribbean and latin america. Regardless of where it started, this legume is widely popular in Jamaican and other West Indian cooking.

Jamaicans love to eat pigeon peas with rice in our classic rice and peas dish. The more well known rice and pea is actually made with red kidney beans. But if you can keep a secret, I actually enjoy pigeon peas 10x more (shhhhhh! I don’t want my Jamaican card revoked, lol).

What You’ll Need

Gungo Peas- These are incredibly hard to find in their dry form in the USA, but I lucked out and found them in the Jamaican section of my Asian Farmer’s market! But you can easily order them with this link here on amazon. If not, canned is the next best option and can be found in the Caribbean/International section of some grocery stpre like Publix of Walmart. Alternatively, use think link to grab a can of gungo peas.
Jamaican Allspice Berries- Adds so much flava to any and all Jamaican dishes! Will not work with allspice powder. If you don’t have any in your kitchen, use this link so grab some.
White Rice- I peersonally used a quick cooking white rice from aldi. This rice does not require a lot of liquid so please measure accordingly with you water and coconut milk measurements.
Coconut Milk- This needs to be THIN, watery coconut milk. Thick coconut milk does not belong in rice and peas and may mess with the conssitency of the rice. We’re not making a smoothie now are we?
Agave Syrup- Or any sweetener or choice.
Fresh Thyme
Scallion- Aka Green Onion
Scotch Bonnet
Garlic
Water

Seasonings You need

Jamaican All Purpose- A must for all Jamaican dishes. Use this link to grab some quality Jamaican all purpose seasoning if you don’t already have some.
Garlic Powder
Onion Powder
Mrs. Dash No Salt Seasoning– A staple in my low sodium, ital kitchen. Grab a bottle here if you don’t have any already.
Vegan Butter
Salt

How to make Jamaican Gungo Peas & Rice

Step One:

Dry: The night before, soak one cup of washed gungo peas with water and 6 garlic cloves. Allow that to sit overnight or for at least 4 hours. Once properly soaked, cook with about 2 cups of water for the next 1 or so.

Canned: Dump the canned gungo peas (water and everything!) into your pot along with about 1 cup of water, the chopped garlic, and the allspice berries. Allow this to cook and combine for about 5 minutes.

Step Two:

Dry: Mash out the cooked garlic cloves. Once the peas are fork tender, add in the coconut milk, dry seasonings, agave, callion, thyme, and vegan butter; salt to taste. Allow everything to cook together for about 5 minutes.

Canned: Add in the coconut milk, dry seasonings, agave, callion, thyme, and vegan butter; salt to taste. Allow everything to cook together for about 5 minutes.

Step Three:

Both: After simmering the coocnut milk, taste and see if more or less salt is needed. Go ahead and add in the rice and cover the pot. Allow everything to cook for about 20 minutes, it all depends on the type of rice used.

When the rice has about 5 minutes left. Wet a paper towel and wring it ot completely so it’s left damp. Cover the rice. This will allow it to steam properly; especially if too much liquid was added. Fluff the rice after 5 minutes and enjoy!

Notes for Jamaican Gungo Pea & Rice

Cooking rice requires a skill that most people fail to acknowledge. With the wrong measurementws, rice can end up being soft, soggy, or undercooked. Please be aware of the brand of rice you’re using and measure the water/ coconut milk accordingly.

Using a damp, wringed out paper towel greatly helps to soak up extra mositure.

I used a quick cooking white rice for this recipe so it required less liquid. Parboiled rice has different cooking times and measurements so I highly suggest finding an organic, quick cooking white rice OR basmatic white rice to best replicate this recipe.

This recipe has not been tested with brown rice; brown rice is much more difficult to cook with rice and peas and will require different liquid measurements/cooking time.

How to store Jamaican Gungo Peas & rice

Great news, Jamaican gungo peas & rice is the perfect side dish for your weekly meal prep! This recipe can last up to 5 days in the fridge. (I wouldn’t suggest any longer due to the coconut milk). If you’re wondering what to pair it with, check out the Jamaican section of the food blog.

Did you enjoy this recipe? Sharing is caring! Be sure to share with family and friends and save to your Pinterest board for later!

Check out these other Jamaican rice recipes you’ll also love

Jamaican Rice and Peas

Callalloo Rice

Pumpkin Rice