This easy Jamaican Gungo Peas Soup is so delicious and hearty, perfect for the colder months.
I grew up eating this soup quite frequently, especially around the Christmas holiday season because that’s when most of the gungo peas (pigeon peas or gandules) were harvested. It was traditionally cooked with meat so I prepared a meat-free version here. I also included a gluten-free dumpling. This is where comfort food is at!
Lately, I have been getting a lot of requests to share more Jamaican recipes and I’m happy to share this recipe with my readers.
My relatives from Jamaica, came to visit recently. I was so happy when my Sister-In-Law gave me gungo peas/ pigeon peas among her gifts that she gave to me.
I was so elated, even though it can be grown here in Florida, I excitedly prepared this Jamaican Gungo Peas Soup, froze some and reserved a small amount for drying.
I’m all gleeful and like a child getting birthday gifts with all my goodies from Jamaica. I always look forward to the times when friends and family visit from Jamaica, I get to enjoy treats that I grew up with.
I plan to use the peas to make soups, stews,and Rice and Peas.
For an authentic Jamaican flavor, I included yellow yam, potato and carrots. Yellow yam is a root tuber, like a potato. It has a distinct yellow flesh. It’s traditionally added to our soups in Jamaica. You can find yellow yam in West Indian, Latino grocery stores, even some Walmart carry it. If you can’t find yellow yam, just leave it out.
I also added dumplings/spinners to the soup. You can find the recipes for traditional and gluten-free dumplings Here.
If you haven’t tried gungo peas as yet, it has an earthy flavor similar to brown lentils. Its flavor shines through this delicious heart warming soup. Gungo peas can be found, frozen, canned or fresh.
This time of year, I serve a variety of soups at home. Here are a few must-try!
For: 6 Servings
- 3 cups gungo peas, 2 14-oz cans, fresh or frozen
- 8 cups water
- 1 cup coconut milk
- 1 medium onion, chopped
- 2 green onions, chopped
- 1/4 cup red bell pepper, diced
- 2 garlic cloves, minced
- 1 potato, cut in cubes
- 1 carrot, diced
- 1 cup yellow yam, chopped, (optional)
- 1 carrot, diced
- 1 teaspoon dried thyme, or 2 sprigs of fresh
- 1 whole Scotch Bonnet pepper, (optional)
- 6 pimento/allspice berries, (optional)
- 1/2 teaspoon fresh ginger, grated
- 1 recipe dumplings/spinners
- sea salt, to taste
- Place gungo peas/pigeon peas in a large pot with water.
- Bring to boil, reduce heat to a simmer.
- Cook for 45 minutes, until tender.
- Add coconut milk and the remaining ingredients.
- Bring to boil, reduce heat to simmer for 20 minutes. Season with salt.