Jamaican Pigeon Peas and Rice (Gungo Rice and Peas) Recipe

A bowl of fluffy Jamaican gungo rice and peas cooked in coconut milk, garnished with a sprig of fresh thyme

In Jamaica, as the holiday season approaches, red kidney beans (red peas) take a backseat while Gungo peas, known across other Caribbean islands as pigeon peas, take center stage.

Gungo pea season in Jamaica traditionally begins in November, reaches its peak in December, just in time for Christmas, and continues through January and February. These fresh green legumes are an essential part of any authentic Jamaican holiday menu. Whether you are simmering a hearty pot of Jamaican Gungo Peas Soup or preparing the iconic Gungo Rice and Peas, the flavor of fresh-picked peas is unmatched.

A container of fresh, whole gungo peas in the shell, ready for a traditional Caribbean Christmas meal

Why Gungo Peas Matter at Christmas

Christmas in Jamaica just doesn’t feel right without Gungo Rice and Peas. This is the rice that shows up beside Jamaican Oxtail or Curry Goat, and everybody watching the pot to make sure it comes out right. Fresh gungo peas have a creamy, slightly nutty flavor that dried peas just can’t match.

Market Prices: What to Expect in December 2025

Because of high seasonal demand, prices usually spike right before Christmas Day. As of December 2025, prices vary by vendor and location

"A small container overflowing with fresh green gungo pea pods

  • Unshelled Gungo Peas: Approximately $700–$1,000 JMD per pound

  • Shelled Gungo Peas: Can reach up to $2,000 JMD per pound, because they are already cleaned and ready to cook

Including current prices helps people plan ahead and also shows how valuable gungo peas are during the holidays.

The Secret to Perfect Gungo Rice and Peas

The secret is always in the seasoning and the fresh coconut milk. To get that traditional creamy texture and rich flavor, the peas are simmered first with thyme, scallion, garlic, pimento, and hot pepper before the rice ever touches the pot. Watch video here 🠟

Ingredients

  • 1 pint fresh green Gungo peas (pigeon peas)

  • 2 lbs Alberta rice

  • 2 cloves garlic, crushed

  • 5 pimento seeds

  • 1 stalk scallion, washed and bruised

  • A piece of fresh thyme

  • 1 green hot pepper (green pepper has more flavor than ripe pepper)

  • A small piece of ginger, peeled and crushed (optional, but I love it)

  • 2 cups water, plus 1 extra cup for sinking the peas

  • 1 cup fresh coconut milk

  • Salt to taste

How to Cook Jamaican Gungo Rice and Peas

I used one pint of green gungo peas to 2 lbs of rice. If you are cooking more than 2 lbs of rice, you will need to use more gungo peas.

Wash the gungo peas and place them in a pot big enough to cook them comfortably. Add the garlic, pimento seeds, scallion, thyme, green hot pepper, and ginger. Add 3 cups of water, cover the pot, and bring it to a full boil.

When the gungo peas rise to the top of the water, pour 1 cup of room-temperature water into the pot. The peas will sink to the bottom. In Jamaica, we call this method “sink the peas.” Cover the pot and continue cooking on medium heat.

Fresh green gungo peas cook quickly, about 20–25 minutes, unlike dried gungo peas, which take much longer. Test the peas; once they crush easily, they are cooked.

Add 1 cup of fresh coconut milk and salt to taste. Allow the coconut milk to cook for about 5 minutes before adding the rice.

Wash the rice until the water runs clear. Make sure the coconut milk reduces slightly, then add the rice. The liquid should sit about one inch above the rice, the first joint on your little finger. Stir and taste the liquid, adjusting the salt if needed.

Cover the pot and cook on medium heat. When the liquid dries out, lower the heat and allow the rice to steam for about 10 minutes. This depends on your preference. I don’t like when the rice is too shelly, and I don’t like it too soft either.

Remove the scallion, thyme, hot pepper, and ginger. Fluff the rice, turn off the heat, and serve hot.

Cooking and Preparation Time

  • Preparation time: About 5 minutes

  • Cooking time: About 30 minutes

Nutrition Information (Approximate, per serving)

  • Calories: 380–420 kcal

  • Carbohydrates: 70–75 g

  • Protein: 9–11 g

  • Fat: 8–10 g (mainly from fresh coconut milk)

  • Fiber: 6–8 g

  • Sodium: Varies depending on salt added

Gungo Rice and Peas is filling, naturally plant-based, and rich in fiber and protein from the peas. It balances perfectly with rich dishes like oxtail and curry goat, especially at Christmas time.






 

Comments

Post a Comment

Be respectful

Popular posts from this blog

How to Cook Authentic Jamaican Hard Food (Boiled Dumplings, Banana & plantain)

Image
 In Jamaica, no breakfast or dinner is complete without "Hard Food." This classic meal usually consists of a mix of Yellow Yam, Green Banana, and Boiled Dumplings. But, as many of us know, the situation at the market has drastically changed since the passing of Hurricane Melissa on October 28, 2025. Current Market Situation : Ground provisions have become very expensive. Yellow yam is now $500 per pound and white yam is $400 per pound. Even worse, many of these yams are hollow and filled with black spots, making them unappealing to buy. Sweet potatoes are also priced at $300 per pound, but most are rotten and full of worms. Because of this, I’ve turned to green bananas and plantains as my go-to substitute for yam in this recipe. Safety Considerations : It’s also essential to think about safety. Since the produce was likely covered in floodwater, I’m taking extra precautions when preparing these ingredients. This is a method I’ve developed for cooking safe, delicious hard f...
Read more

The Rising Cost of Sweet Pepper in Jamaica

Image
  The Growing Struggle with Sweet Pepper Prices Sweet pepper also known as bell pepper  may not be an essential in every Jamaican kitchen, but it certainly finds its way into many dishes we love. Whether it’s in stew chicken , stew pork , fry-up saltfish , or steam cabbage , sweet pepper adds that vibrant flavor and color that many of us crave. But these days, walking into a market and seeing the price of sweet pepper can leave you shocked. At $1000 per pound , it's become one of the more expensive items on the grocery list, and the situation has worsened because sweet pepper is now scarce . Even if you can afford to buy it, vendors are prioritizing their loyal customers , making it a challenge to get your hands on any at all. It’s a far cry from the days when sweet pepper was abundant and affordable . In this post, I’ll share my thoughts on why sweet pepper has become such a luxury item , and how the recent Hurricane Melissa has worsened the situation. The Price Surge: A ...
Read more

Jamaican Original Rice and Peas Without Coconut Milk

Image
  Jamaican Traditional Rice and Peas Without Coconut Milk Rice and peas was traditionally eaten only on Sundays and Wednesdays in Jamaica. Nowadays, it is eaten any day of the week. Red kidney beans are called peas in Jamaica. Do we call all beans peas? No, only red kidney beans. A lot of people do not know that coconut milk is not used in the original rice and peas recipe. Traditionally, it was a margarine that we call pound butter put into rice and peas. The idea of using coconut milk comes from the Rastafarian community they have a love affair with coconuts and put the milk into almost everything they cook. Eventually, everyone started to put coconut milk into rice and peas and the original recipe was forgotten. A lot of people say red kidney beans should be soaked before cooking else it will cause gas and poison. I am here to tell you that’s not Jamaican culture. Soaking red peas is a preference that doesn't have anything to do with gas or poison. I personally have ...
Read more