In the coffee growing areas in the mountains of Panama, a magic bush is planted between the coffee trees to add nitrogen back to the soil. In addition, its roots crack the soil allowing for rain to better soak into the ground. As a side, and very big benefit, these bushes produce a beautiful, multi-colored, edible “bean”. In the U.S., if you have ever heard of them, they are known as Pigeon Peas. In Latin America, they are called Guandu.
These peas are an almost perfect food, with lots of protein and minerals. My understanding is that one could live quite a long time eating nothing but Guandu. After eating some, I understand. They give new meaning to the words “filling” and “hearty”. Like more magic, they are delicious, as well.
A few days ago I dropped into a Farmers Market here in Boquete, Panama. Dumb me, I spotted a bag of peas that in the poor light looked to me like black eyed peas! I bought them. When I get them outside, I realized they were the peas I have heard so much about, Guandu. Here, they are usually served in rice, flavored with coconut milk. I have eaten that rendition many times, so I went in search of a different recipe and found one that appealed to me. Of course, I just had to add a couple of things.
In the U.S., Pigeon Peas are available canned by Goya. Also, you can find dried ones readily on the Internet. For example, if interested, you can get them at Amazon.
- 2 Cups Fresh, Canned or Dried Pigeon Peas
- 3 Cloves Garlic, Crushed
- 1 Small Bay Leaf
- ¼ Teaspoon Ground Black Pepper
- 1 Medium Carrot, Cubed and Par-Boiled for 5 Minutes, Drain
- 1 Small Yellow Onion Chopped Coarsly
- 2 Cloves Garlic, Minced
- ¼ Cup Diced Red Bell Pepper
- 1 Medium Ripe Red Slicing Tomato, Diced
- ½ Jalapeno, Fresh or Canned, Diced (Seed and Devein for Less Heat)
- 2 Tablespoons Canola Oil
- 2 Tablespoon Fresh Cilantro, Minced
- If using canned peas, skip to number 5. below
- If using Dried Peas, follow instructions on the bag to prepare them. Boil them with the crushed garlic, ground pepper and Bay leaf per the instructions. When done, use 2 cups of cooked peas and skip to number 5. below.
- Rinse and put the fresh peas in a pot with a top; fill with water 1 inch above the peas. Add the crushed garlic, Bay leaf and ground pepper. Bring to a boil, cover and simmer for about 1 hour until peas are tender and becoming soft.
- Measure the oil into a saute pan and place over medium heat until oil is hot. Add all of the remaining ingredients except the cilantro; salt and pepper. Saute until the onions are transparent, about 8 to 10 minutes. Remove from heat.
- Drain the peas in a colander over a bowl to catch their juice or cooking water. Pour them into the saute pan with the vegetables. Mash approximately ⅓rd of the peas with a fork or the back of a spoon. Place the pan over medium heat and add enough of the reserved liquid, augmented by water as needed, to create a sauce for the peas; approximately ¾ cup, but more is OK if you think you need it. Bring to a boil and simmer for 10 minutes, adding more water or fluid as needed. Correct for salt and pepper.
- Pour into an attractive bowl or plate for your diners for serving. Sprinkle the minced cilantro over the peas as a garnish and a wonderful flavor addition.
How to Par-boil Carrots: Put diced carrots in a saucepan and cover with water. Heat pan over medium heat to a boil, reduce to a simmer and cook for 5 minutes. Drain and use as directed.
Very Interesting! It isn’t easy to find quality stuff.