How To Make Jamaican Gungo Peas and Rice full Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño offers heat while being easier to find.

Welcome to the channel; introduce the recipe for Jamaican gungo peas and rice.

Show all the ingredients needed for the recipe.

Wash the gungo peas thoroughly in room temperature water, rubbing them together until the water runs clear.

Add 2 and 1/2 cups of water to the washed gungo peas in a pressure pot.

Set the pressure pot on the stove and turn the heat to high to bring it to a boil.

Add 4 cloves of garlic and 2 teaspoons of salt to the boiling gungo peas.

Blend the fresh coconut with 2 and 1/2 cups of water to extract coconut milk.

Strain the blended coconut to separate the milk from the pulp.

Once the gungo peas are boiling, add cold water to sink the floating peas to the bottom.

Add thyme and chopped scallions to the pressure pot with the gungo peas.

Close the pressure pot and cook for 35 minutes under pressure.

After 35 minutes, cool down the pressure pot and open it to check the gungo peas, ensuring they are soft.

Transfer the gungo peas to a separate pot and turn on the stove.

Wash the basmati rice in water until it runs clear, removing any impurities.

Add the washed rice to the pot with the gungo peas.

Measure water to be half an inch above the rice using a wooden spoon.

Taste the mixture to check for seasoning before covering the pot.

Bring the pot to a boil, then reduce the heat to low and cover it to cook for 15-20 minutes.

Check the pot after 10 minutes and stir to ensure even cooking.

Leave the cover off for the last few minutes to let it dry out slightly.

Once finished, turn off the stove and serve the gungo peas and rice.

Cooking Techniques

Equipment Needed

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