Gunga-Pigeon peas and rice
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Gunga (Pigeon peas & rice)
Let's see how this favorite Bahamian dish can be cooked... without meat!
Ingredients
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons tomato paste
- 1 can tomatoes, drained (keep the juice)
- 1/2 tablespoon chopped fresh thyme, or 1 teaspoon dried
- 1 cup/225 g pigeon peas, cooked until almost tender
- 1 cup/225 g rice
- 1/2 lemon
- oil salt and pepper (optional)
Method
1. Sauté the onion and bell pepper in the oil until they are soft.
2. Then put in the tomato paste, the tomatoes and thyme.
3. Chop or mash the tomatoes and stir; season and then cook the mixture for five minutes.
4. After this, add the pigeon peas and the juice from the tomatoes.
5. Sprinkle in the rice and add enough water to cover it by approximately 1/2 inch/1.5 cm.
6. Stir and then bring the pan to the boil. Now reduce the heat, cover and cook the rice for 20-30 minutes, stirring from time to time. Serve hot with a squeeze of lemon.
Serves 6-8
The above was excerpted with permission from the
book:
"The World in your Kitchen: Vegetarian recipes from Africa, Asia and Latin America for Western kitchens" (out of print)
by Troth Wells, ©1993.
Published by The Crossing Press, P.O. Box 1048, Freedom CA 95019. (408-722-0711).
Info/Order the revised 2007 edition
About The Author
Troth Wells has been with the New Internationalist since 1972. She has written a number of world food books.
