One of the sure signs that Christmas is around the corner is the flowering of the pigeon peas. Also known as gandules, they are called gungo or pigeon peas here in Jamaica and are the essential ingredient in the rice and peas dish most families prepare on special occasions and, in particular, on Christmas Day.
The pigeon pea originated in eastern India and was brought to east and west Africa, and eventually to the Americas by African slaves probably around the 17th century. It has been cultivated for at least 3,500 years.
Small in size and light green or white in color, the pigeon pea takes on a light brown hue when it’s been dried. Besides its use in rice and peas, pigeon peas can also be used in soups.
Pigeon peas are rich in protein, fiber and essential amino acids.
What fascinates me about the pigeon pea is the plant. The leaves look velvety and the ‘flowers’ are so colorful, they look as if they could be cut and put in a vase. These ‘blooms’ will last about a week then will be replaced by pods that are long and have individual pockets that hold each pea. Each pod can hold up to 8 peas, and grow in bunches of 5 to 7.
The green pigeon peas can be frozen for later use. When cooked, they have a slightly different taste from the dried ones.
Have you tried pigeon peas?
This is my submission to Travel Photo Thursday, which is organized by Nancie at Budget Travelers Sandbox. Be sure to head over and check out more photos from locations around the world.