Jamaican Gungo Peas And Rice & Peas Recipe | Recipes By Chef Ricardo

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories while maintaining creaminess.

gungo peas

💰Cheaper: black-eyed peas

Black-eyed peas are more readily available.

scotch bonnet pepper

💰Cheaper: jalapeño

Jalapeños provide heat with more availability.

thyme

💰Cheaper: oregano

Oregano is a common herb that can substitute thyme.

Boil 4 cups of water in a pot.

Add 2 cans of gungo peas, including the water from the cans.

Pour in 1/2 can of coconut milk for flavor.

Add 1 tablespoon of unsalted butter to the pot.

Chop and add 1 large spring onion and 1/4 white onion.

Add 1 scotch bonnet pepper and a pinch of salt.

Cover and let it boil for 10 minutes to infuse flavor.

Wash 4 cups of basmati rice and add it to the pot.

Cover and cook on medium heat for about 15 minutes, ensuring the rice doesn't burn.

Remove the scotch bonnet pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level: