PIGEON PEAS AND COCONUT (GANDULES CON COCO)

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Pigeon Peas and Coconut (Gandules Con Coco) image

Pigeon peas and coconut originated from the SamanĂ¡ 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.

Provided by @MakeItYours

Number Of Ingredients 11

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

Steps:

  • 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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