Pigeon Peas

A high-protein legume that is cultivated in, India, Africa, and Southeast Asia, but has become a staple of Latin and Caribbean cuisine, and is mostly used in the stews and rice dishes of Cuba, Puerto Rico, and the other Caribbean islands. There, they are regionally called gandules, Congo peas, and tropical peas. In the United States, pigeon peas are particularly popular in the South. In their dried form, they look somewhat similar to green peas, except they are tan with speckles. To add to the confusion, green peas are referred to as gandules also. Pigeon peas have a tough outer skin that even when fully cooked, has some texture and resistance when you bite into it. The flavor is buttery and nutty, much like a black-eyed pea. Before serving, taste them to be sure the inside flesh is soft and creamy.