Sides
Grenadian Rice and Pigeon Peas
The Quirky Foodster Team
Ingredients
- 200 g dried (1 cup dried) pigeon peas, dried, soaked overnight (or 400 g canned)
- 400 g (2 cups) long-grain rice
- 400 ml (1 3/4 cups) coconut milk
- 300 ml (1 1/4 cups) water
- 1/2 (1/2) onion, chopped
- 1 (1) garlic clove, minced
- 2 (2) thyme sprigs
- 1 (1) scallion, chopped
- To taste (to taste) salt
Method
- If using dried pigeon peas, boil soaked peas in fresh water 30–35 minutes until just tender; drain.
- In a pot, sauté onion, garlic and scallion briefly in a little oil, about 2 minutes.
- Add pigeon peas, rice, coconut milk, water and thyme; season with salt.
- Bring to a boil, then reduce heat to very low, cover tightly, and simmer 20 minutes.
- Remove from heat and let stand covered 10 minutes before fluffing with a fork.
Introduction: A near-daily side dish across Grenada, rice and pigeon peas simmered in coconut milk accompanies everything from stewed chicken to fried fish, forming the starchy backbone of the Grenadian plate.
Cultural Background: A near-daily side dish across Grenada, rice and pigeon peas simmered in coconut milk accompanies everything from stewed chicken to fried fish, forming the starchy backbone of the Grenadian plate.
Tips: Letting the pot rest off-heat before fluffing prevents mushy rice. Rinse rice before cooking to remove excess starch for fluffier grains.
Variations: Use kidney beans instead of pigeon peas for a red-bean version. Add a small piece of scotch bonnet for gentle background heat.
Storage: Refrigerate up to 4 days; freezes well up to 2 months.
Reheating: Reheat in a covered pot with a splash of water over low heat, stirring occasionally.
Nutrition: Approx. 310 kcal, 8 g protein, 9 g fat, 51 g carbohydrate per serving.
FAQs:
Q: Can I use canned pigeon peas?
A: Yes, drain and rinse them, then add directly without pre-boiling.
Q: Why is my rice mushy?
A: Too much liquid or lifting the lid during cooking are the most common causes.
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