Pigeon Peas and Coconut (Gandules Con Coco)

Submitted by Elmotoo

"Pigeon peas and coconut originated from the Samaná region of the Dominican Republic. It is a savory dish with a hint of sweetness from the coconut milk. Serve over white rice. Swiped shamelessly from the 'net for ZWT9. I personally will leave the cilantro out! You can get pigeon peas (gandules) dried, frozen or canned."

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photo by threeovens

Ready In:: 55mins
Ingredients:: 11
Serves:: 4-6

ingredients

2 cups cooked pigeon peas
1 tablespoon olive oil
1 small onion (cut in quarters)
1 garlic clove (minced)
¹⁄₄ teaspoon oregano
¹⁄₂ teaspoon thyme
1 teaspoon cilantro (chopped)
1 teaspoon salt
1 chicken bouillon cube
3 cups water
2 cups coconut milk

directions

Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
Add the boiled pigeon peas and cook over medium heat for 1 minute.
Add the chicken bouillon and 3 cups of water. Stir and bring to a boil over medium heat. Mash some of the pigeon peas with a potato masher.
Allow to boil until water is reduced by half - about 15 minutes.
Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.
Serve hot over white rice.

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Reviews

This is a nice combination of flavors. Gandules are sort of earthy, but the coconut helped balance them out.

LucyS-D
I enjoyed this with the oregano and cilantro and the garlic. I enjoyed the rice cooked in coconut milk. I left out the chicken bouillion to make this vegetarian. Thanks! Made for ZWT 2013 by one of team Hot Stuff.

Sharon123