Hildena’s Gungo Peas and Rice dish

 

(serves 4)

 

 

 

A traditional Sunday Caribbean dinner rice dish, but be

 

warned you need to soak the peas from the night before or

 

compromise with tinned peas!

 

 

 

Ingredients

2 cups of dried gungo peas (available from Asian or Caribbean stores)

3 cups of long grain brown rice

Salt to taste

2-3 pints of water

1 tsp of dried thyme or one sprig of fresh

 

3 tbsp vegetable oil.

 

 

 

Method

Soak the peas overnight in water. Bring the peas to the boil when soaked and then simmer for approximately 11/2 hours until the peas are soft. (For a quick alternative you can use tinned gungo peas throwing away the water in the tin and warming them through in fresh water – less taste but less planning required – it’s up to you!)

 

 

 

Wash the rice and add to the simmering peas with the chives, cooking oil and salt. Stir and leave to simmer for approximately 20 minutes until the rice is soft but not too moist.