Bahamian Peas and Rice


Preparation info
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By Steven Raichlen

Published 1998

  • About

Peas and rice are a staple on every island in the Caribbean. The “peas” in this case are pigeon peas, a greenish-brown, earthy-flavored bean native to Africa. The African origins are evident in some of the bean’s local names. Jamaicans call it Gunga pea (Congo pea). In the French West Indies, it’s known as pois d’angole (pea from Angola), a name echoed in the Spanish term gandule. If you live in the American South, you probably know it as “crowder.”

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