Sopa de Guandú
The Quirky Foodster Team
Ingredients
- Fresh or dried pigeon peas (guandú), soaked if dried — 300 g (10.5 oz)
- Pork, cut into chunks — 300 g (10.5 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Coconut milk — 240 ml (8 fl oz)
- Water — 1.4 L (48 fl oz)
- Achiote paste or paprika — 1 tsp
- Salt and pepper — to taste
Method
- Combine the pigeon peas, pork, onion, garlic and water in a large pot.
- Bring to a boil, then reduce to a simmer and cook for 40–50 minutes until the peas and pork are tender (longer if using dried, unsoaked peas).
- Stir in the achiote paste and coconut milk, and simmer for a further 10 minutes.
- Season with salt and pepper before serving hot.
Introduction: A hearty pigeon pea soup simmered with pork and coconut milk, a traditional Panamanian dish especially popular during the Christmas season.
Cultural Background: Guandú (pigeon peas) are closely associated with Panama's Christmas celebrations, this rich, coconut-based soup a beloved seasonal favourite reflecting the Caribbean influence found in the country's cooking.
Tips: If using dried pigeon peas, soak overnight to significantly reduce the cooking time. Simmer gently once the coconut milk is added, to avoid it splitting.
Variations: Add a piece of pumpkin for extra heartiness, a popular addition. Use smoked pork for extra depth of flavour.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
FAQs:
Q: When is this soup traditionally eaten?
A: Especially during the Christmas season, when guandú comes into harvest across Panama.
Q: Can fresh pigeon peas be used?
A: Yes, fresh peas cook faster than dried and are preferred when in season.
- Fresh or dried pigeon peas (guandú), soaked if dried — 300 g (10.5 oz)
- Pork, cut into chunks — 300 g (10.5 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Coconut milk — 240 ml (8 fl oz)
- Water — 1.4 L (48 fl oz)
- Achiote paste or paprika — 1 tsp
- Salt and pepper — to taste
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