LEGUMOR pigeon peas are a whole dried legume, made of 100% pigeon peas (Cajanus cajan), with no other ingredient. They are the base of Caribbean riz collé, prepared for the end-of-year holidays in Martinique and Guadeloupe. 1 kg pouch, to be soaked then cooked before eating.
What is the pigeon pea?
The pigeon pea also goes by the names pois cajan, pois Congo, pois de bois or ambrevade in French, and pwa di bwa (or poidibwa) in Guadeloupean Creole. It is a legume of the Fabaceae family, with brown to pinkish beige grains, firmer after cooking than European garden peas and that hold up well in simmered dishes without falling apart.
How to prepare it?
Rinse the pigeon peas, then soak them for 8 to 12 hours, or overnight, in cold water. Discard the soaking water, then cook them in a large quantity of simmering water for 45 to 60 minutes, until tender (about 45 minutes in a pressure cooker). The best-known dish is riz pois d'Angole, or Caribbean riz collé: the rice and peas are cooked together with salted or smoked pork and aromatics, for the Christmas meal. They are also used in soups and stews, as an accompaniment to meat or fish.
What to pair it with?
To make your riz collé, pair them with ORCHIDÉE broken rice or LOTUS Thai fragrant rice. GOYA green pigeon peas offer a fresh version of the same vegetable. Find the whole Caribbean and Creole cuisine section.
Product information
- Brand: LEGUMOR (Haudecoeur distribution)
- Net weight: 1 kg, whole dried peas
- Ingredients: 100% pigeon peas
- Allergens: none of the 14 allergens that must be declared in the ingredient list
- Average nutritional values per 100 g (dry product): energy 1,257 kJ (299 kcal), fat 1.16 g of which saturates 0.16 g, carbohydrate 34.87 g of which sugars 8 g, dietary fiber 25.50 g, protein 24.55 g, salt 0.04 g
- Storage: keep away from heat and humidity, in an airtight container after opening
Precautions
Like any dried legume, pigeon peas must be soaked then fully cooked before eating: discard the soaking water and continue cooking until the grains are tender.
