Also known as gungo peas rice, gungo rice and peas, or Jamaican gungo peas & rice. It’s a cousin of the classic Jamaican rice and peas, but with pigeon peas (gungo peas) at center stage, instead of Red Kidney beans.
What are Gungo Peas?
Before we dive in: gungo peas are the Jamaican name for pigeon peas.
They may appear as dried gungo peas, canned gungo peas, or green gungo peas (the fresh, less mature pods).
There is no botanical difference between pigeon peas and gungo peas—just regional naming.
In Jamaica, these peas are often used in Jamaican gungo peas soup or cooked together with rice in this beloved dish. Some confusion arises when people say rice and peas—that traditionally refers to using red kidney beans or “peas” (i.e., small red beans) in Jamaican cuisine. But when gungo peas are used, we call it gungo peas rice (or gungo rice and peas).
When deciding whether to use dried, canned, or green gungo peas:
- Dried gungo peas (soaked overnight) yield a deeper flavour but require longer prep.
- Canned gungo peas are convenient—they’re already cooked, so you skip the soaking step.
- Green gungo peas (fresh) cook more quickly.
You’ll see both approaches in Jamaican-style recipes.
Ingredient List (for 2 portions)
- ¾ cup long-grain Jasmine rice (rinsed and drained)
- ½ cup (approx. 120 g) cooked gungo peas (if using canned, drain and rinse; if using dried, see prep notes below)
- ½ cup coconut milk
- ½ cup (120 ml) water or more as needed
- 1 small onion, diced
- 1 stalk scallion (green onion), tied or bruised
- 2 sprigs fresh thyme
- 3 pimento berries (whole allspice)
- 1 clove garlic, smashed
- 1 whole Scotch bonnet pepper (leave intact; do not cut)
- ½ tsp salt (adjust after tasting)
- ¼ tsp black pepper
- ½ tbsp butter or Virgin Coconut Oil
Notes on Gungo Peas
- If using dried gungo peas, soak them overnight (8–12 hours), then cook them separately until tender before proceeding.
- If using canned gungo peas, they are already cooked, so you can skip the separate bean-cooking step.
- If using green gungo or fresh gungo peas, you do not need to soak the peas, but you will have to cook them separately until tender before adding the rice.
Step-by-Step Instructions
Step: If using dried gungo or Green Gingo peas:
- After soaking, drain and rinse them.
- Cook the green peas or soaked dried peas in a pot with fresh water, the smashed garlic, 1 pimento berry, and a pinch of salt. Simmer until soft (30–60 minutes, depending on bean age).
- Drain the beans, reserving the cooking liquid for the rice.
Step 2: Cooking the rice and peas (Begin with aromatics):
- In a pot, over medium heat, add the butter or coconut oil and sauté the onion until translucent and fragrant.
- Add the scallion (bruised), thyme, the other pimento berries, and the whole Scotch bonnet pepper. Stir gently to perfuse aroma (don’t rupture the pepper).
Step 3: Add coconut milk, peas, and seasoning:
- Pour in the coconut milk and about ½ cup of the liquid from the cooked peas. The amount should match the rice cooking instructions on the rice package.
- Stir in the cooked gungo peas.
- Season with salt and black pepper. Taste the liquid—it should be slightly savoury and seasoned, as it flavours the rice.
Step 4: Stir in the rice:
- Gently fold in the rinsed rice, distributing it evenly.
- Add extra water if necessary so that the liquid level is about ½ inch (1–1.5 cm) above the rice surface.
Step 5: Simmer and steam:
- Cover the pot, bring to a gentle boil, then reduce the heat to low.
- Let it simmer until most of the liquid is absorbed (about 12–15 minutes).
- Once you see little holes forming, reduce the heat to the lowest possible setting and allow the rice to steam (covered) for another 8–10 minutes.
Step 6: Finish and fluff:
- Turn off the heat and let it sit, covered, for 5 more minutes to allow the steam to settle.
- Remove the thyme sprigs, scallion, and Scotch bonnet pepper (unless you like it spicy).
- Fluff the gungo peas rice with a fork or rice paddle and transfer to a serving dish.
My Personal Tips for Success & Adjustments
- Liquid ratio: Since coconut milk is rich and thicker, you may need to adjust the water ratio slightly, depending on your rice variety. Parboiled rice is forgiving; jasmine or basmati may require a little less.
- Pepper handling: Use an intact Scotch bonnet to infuse flavour without overpowering the dish. If you accidentally rupture it, it’ll get spicier—so be cautious.
- Flavour layering: Taste the coconut broth before adding rice. If it’s underseasoned, the rice will taste bland.
- Texture preference: If you like a looser, moister texture, add an extra 2–3 tbsp of water during the final stage.
- Batch cooking: This recipe for two can be easily scaled up by maintaining the same bean-to-rice ratio and adjusting the liquid as needed.
Serving Suggestions & Pairings
Serve gungo peas rice alongside Jamaican mains such as:
- Jerk chicken or Jerk pork
- Oxtail stew
- Curry goat or curry fish
- Fried or steamed vegetables
It’s also lovely with callaloo or sautéed greens, giving a complete, colourful plate.
Why Use Gungo Peas
This gungo peas and rice recipe delivers authentic Jamaican flavours without spending hours in the kitchen. Gungo Peas of bears during the last quarter of the year in abundance, just in time for the Christmas holiday.
Using canned gungo peas dramatically cuts cooking time while maintaining the traditional taste. The key is in the seasoning—fresh thyme, scallions, and that essential Scotch bonnet pepper create the signature Caribbean profile.
Storage and Reheating
Store leftover gungo peas and rice in an airtight container in the refrigerator for up to 4 days. The coconut milk base keeps it moist and flavorful.
To reheat, sprinkle with a tablespoon of water and microwave covered for 1-2 minutes, or warm gently in a covered pan over low heat.
Freezing tip: This dish freezes well for up to 3 months. Portion into freezer bags, remove excess air, and freeze flat for easy storage.
Nutritional Benefits
Beyond being delicious, gungo peas pack a nutritional punch. They’re high in protein, fibre, and essential minerals like potassium and magnesium. Combined with coconut milk’s healthy fats, this dish is both satisfying and nourishing.
Common Questions About Gungo Peas
Are gungo peas the same as green peas? No, they’re actually pigeon peas—larger, nuttier, and more flavorful than regular green peas.
Can I use frozen gungo peas? Absolutely! They’re a great middle ground between canned and dried. No need to thaw before cooking.
Where can I buy gungo peas? Caribbean markets, international grocery stores, or online retailers. Canned versions are most widely available.
Final Thoughts
This Jamaican gungo peas and rice recipe brings authentic Caribbean flavours to your kitchen with minimal effort. The combination of creamy coconut milk, aromatic herbs, and those distinctive gungo peas creates a side dish that often steals the show from the main course.
I love this dish’s balance: the nutty tenderness of gungo peas, the fragrant coconut broth, and the spices that make it unmistakably Jamaican.
When I make gungo peas rice, I adjust the salt at the end (after tasting) and sometimes add a touch of butter for richness.
Try serving it with jerk protein or a tangy salad, and I promise the flavours will shine. Whether you’re new to Caribbean cooking or looking to perfect your technique, this recipe delivers consistent results. The measurements are specifically designed for two servings—perfect for date night or when you want authentic island flavour without days of leftovers.
