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Sides

Dominica Rice and Pigeon Peas

The Quirky Foodster Team

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10 min
Prep
20 min
Cook
6
Servings

Ingredients

  • 400 g long-grain rice, rinsed
  • 300 g cooked pigeon peas (fresh or dried, soaked and boiled)
  • 400 ml coconut milk
  • 250 ml water
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 scotch bonnet pepper, whole
  • 15 ml vegetable oil
  • to taste salt, to taste

Method

  1. Heat oil in a pot and sauté onion, garlic and thyme until fragrant, about 2-3 minutes.
  2. Add the cooked pigeon peas and stir briefly to coat in the aromatics.
  3. Pour in coconut milk and water, add the whole scotch bonnet pepper and salt, and bring to a boil.
  4. Stir in the rinsed rice, then reduce heat to low, cover tightly and simmer for 18-20 minutes without lifting the lid.
  5. Remove from heat, discard the scotch bonnet, and let stand covered for 5 minutes before fluffing with a fork.

Introduction: Rice and pigeon peas cooked together in coconut milk is a beloved everyday side across Dominica, pairing the island’s love of coconut with the protein-rich pigeon pea, a legume well suited to the local climate.

Cultural Background: Rice and pigeon peas cooked together in coconut milk is a beloved everyday side across Dominica, pairing the island’s love of coconut with the protein-rich pigeon pea, a legume well suited to the local climate.

Tips: Keeping the lid on throughout cooking is essential; lifting it releases steam needed to cook the rice evenly.

Variations: Kidney beans can replace pigeon peas when unavailable. A pinch of turmeric or annatto gives the rice a golden colour.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in a covered pot over low heat with a splash of water, or microwave covered until heated through.

Nutrition: Calories: 340 kcal | Protein: 8 g | Carbs: 52 g | Fat: 12 g | Fibre: 5 g

FAQs

Q: Can dried pigeon peas be used directly?
A: Dried pigeon peas should be soaked overnight and boiled until tender before being added to the rice, as they will not cook fully in the same time as the rice alone.

Q: Why keep the scotch bonnet whole?
A: A whole scotch bonnet flavours the rice with gentle warmth and aroma without releasing its full heat, which would happen if it were cut or burst.

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