The Gungo bean is the next most popular bean protein in Jamaica right after the Red Peas. The Jamaican Gungo pea is a leguminous shrub that can attain heights of 5 m. Jamaican Gungo pea probably evolved in South Asia and appeared about 2000 BC in West Africa, which is considered a second major center of origin. The slave trade took the Jamaican Gungo pea to the West Indies, where its use as bird feed led to the name “Jamaican Gungo pea” in 1692. You can get the Jamaican Gungo Peas in your nearest food market where it is sold in cans and mostly imported from Jamaica or Central America. Check out the recipe below.
Preparation time: 10m
For 4 people
- 1 ounce(s) Anchor Butter, Unsalted
- 2 ounce(s) onion, chopped
- 1 ounce(s) garlic, crushed
- 1 ounce(s) escallion, chopped
- 1 sprig(s) thyme
- 1 teaspoon(s) pimento berries
- 1 ounce(s) ginger, crushed
- 1 teaspoon(s) scotch bonnet pepper
- 1 can(s) Gungo Peas
- 3 cup(s) water
- 1 ounce(s) brown sugar
- 1 teaspoon(s) salt
- 4 floz Coconut Milk
- 1 pound(s) Rice
Gungo Peas and Rice Directions
Add Grace Gungo Peas, water, sugar, salt and Coconut Milk. Wash rice and place in the pot. The water should just be enough to come 1 1/2 inches above the rice.
When liquid comes to a boil, reduce the flame to very low, cover pot with cling wrap and allow to steam for about 30 minutes.
Steam until grains have swollen and burst.
Note: The rice must not be steamed over a medium flame.
What do you think about this dish, have you ever tried it before? Hail us up in the comments below.
via Grace Foods
History info: getjamaica.com