Pigeon Pea
Nutty and earthy with a slightly sweet undertone, pigeon peas offer a hearty texture that enriches dishes. Their vibrant yellow color adds a visual appeal to any meal.
Where it comes from
Pigeon peas have been cultivated in South Asia and Africa for thousands of years, playing a vital role in traditional diets and agriculture.
In the kitchen
Used in curries, soups, and stews, pigeon peas provide bulk and protein, enhancing both flavor and texture in a variety of dishes.
Across cuisines
Pigeon peas — the legume in peas and rice, the Bahamian everyday side dish. Cooked with rice in coconut milk, browning, and salt pork. Source: Wikipedia (Bahamian cuisine).
Pigeon peas (guandú) — the legume of the Christmas arroz con guandú y coco. Source: Wikipedia (Panamanian cuisine).
Pigeon peas — cooked with rice and coconut for the Vincentian pelau. Source: Wikipedia (Pelau).
Nutrition (per 100g)
FoodB-derived; record mapping unavailable.
Pairs well with
