How To Cook Jamaican Gungo Rice And Peas

Cover the pot and cook the rice. Season with minced garlic salt and pepper to taste and warm it up over medium high heat. One and a half cups of water should be sufficient.

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If the rice grains are not properly cooked sprinkle a tiny amount of water on the rice and continue cooking rice until properly cooked.

How to cook jamaican gungo rice and peas. Boil peas until partially tender. Put the pot on high heat cover and bring to a boil. Add 1 cup water to sink the gungo because it will rinse to the top.

Fill empty can with water and pour in saucepan. Bring to boil and allow to cook for 3 minutes. Collect the liquid from the can of the gungo peas in a saucepan and add equal quantity of water in it.

Empty canned gungo peas and liquid into a large saucepan. Adjust the heat as necessary to maintain a very gentle simmer. When peas tender stir in coconut milk chicken or vegetable seasoning bouillon and allow to come to a boil approx.

Empty your can of pigeon peas in there. Wash peas and place in a pot with water ensure peas are totally immersed. Stir in the creamed coconut and pour some more water in the saucepan.

Add the rice and butter or margarine stir to allow the rice and gungo peas to be evenly distributed. Bring 6 cups of water to boil then add chopped escallion thyme ginger onion chicken neck and back and allow to boil for 1 hour and then strain. 2 bring chicken stock to a boil and add gungo peas.

Add coconut milk water pigeon peas onion green onions garlic ginger allspice thyme and salt to a large pot on medium high heat. Instructions wash rice in a large mesh strainer drain and set aside. Add in the onions chopped garlic some thyme and sprinkle some salt and pepper in it.