Jamaican Gungo Peas and Rice
Recipe By: Jerk Tavern
What It Is Like: Coconut-rich, herb-scented rice studded with tender gungo peas, warm pimento, and Scotch bonnet heat—the kind of side dish that quietly steals dinner.
What You’ll Need
Gungo Peas + Rice
2 cups gungo peas (pigeon peas), soaked overnight and drained
2 cups white rice
2 cloves garlic, minced
1 sprig thyme
2 sprigs scallions
6 pimento berries
1 Scotch bonnet pepper, whole or sliced
1 can coconut milk (about 13.5 oz)
4 cups water
Salt, to taste
1 tbsp complete seasoning
1 tsp black pepper, or to taste
1 tsp ginger, optional
Step By Step
1️⃣ Start The Peas
In a large pot, heat some of the water. Add the garlic, scallions, pimento berries, ginger and thyme. Add the soaked gungo peas and stir for a few minutes.
2️⃣ Add The Coconut Milk
Pour in the coconut milk and water as needed, then add the Scotch bonnet pepper.
3️⃣ Simmer Until Tender
Bring the mixture to a boil, then reduce the heat and simmer for about 45 minutes to 1 hour, or until the peas are tender.
4️⃣ Add The Rice
Remove the Scotch bonnet pepper if desired. Wash the rice, then add it to the pot and stir well to combine.
5️⃣ Cook The Rice
Cover and cook over low heat for approximately 20–25 minutes, or until the rice is fluffy and cooked through.
6️⃣ Season + Serve
Season with complete seasoning, salt and black pepper to taste. Serve hot.