Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About
These are of African origin and are popular in West Indian cooking, both dried and fresh. They have a number of names: in Jamaica they are known as gungo, gunga or goon-goo peas, while Trinidad recognizes them as pigeon peas, gungo peas and arhar dahl. The Spanish-speaking islands call them gandules. They are available dried or tinned in many oriental grocers.