Out of Africa and into America – “Gandules” – Pigeon pea (and recipe)

Pigeon pea “Gandules” at Iris Leon's farm (Photo: Margarita Persico)

“Gandules” A delicious, nutritious and environmentally sound food eaten by many for thousands of years.

Gandules is a staple food in Puerto Rico and Dominican Republic, and popular in Cuba and parts of Costa Rica.

In New York City while growing up, gandules were a seasonal food for me. I consumed in the fall through early winter, especially during the holidays, though most canned from Goya.

Though the origin of gandules or pigeon peas is unknown, some believe it is of African or Indian origins and traveled to Egypt, Africa, Asia and the Americas. It perhaps arrived to the Americas through the slave trade over 200 years ago.

Gandules or gandul, as they are called in the above-mentioned countries, are also known in other parts of the world as pigeon pea. In India toor dāl or arhar dāl, in Haiti Pois Congo, in Jamaica Congo pea or gungo pea, and in Puerto Rico gandul, and also known as Cajanus cajan, Cajanus indicus, congo bean, gunga pea.

The gandules or pigeon peas “trees” are perennial and heat-tolerant and draught resistant crops. They are considered green manure since the plants adds nutrition and organic matter to the soil. The trees can grow in almost any type of soil, though not tolerant to too much water and salt. There are many uses for pigeon peas besides food. The wood can be used as fuel and the grain, which is similar to lentils, is suitable for people and for stocks according to Food and Agriculture Organization of the United Nations’ [FAO’s] website.

“The plant has a high feeding value for beef and dairy cattle, swine, sheep and goats. […] protein up to 16 percent of the dry matter […]. The plant is also a good source of vitamin A. [….] and 32.8 percent nitrogen-free extract in the dry matter,” states FAO’s website.

A Spanish-Venezuelan study found that adding pigeon peas flour could produce nutritionally superior pasta that was quicker to cook.

“The germinated pigeon pea flour can be an excellent ingredient to increase the nutritional value of semolina pasta without affecting the sensory properties,” wrote the researchers in a food chemistry journal according to Food Navigator.

If there were ever a decline in the yield of durum wheat crops, go for pigeon pea flour and pasta instead – it’s better and higher in protein. And pigeon pea is gluten free. There is only one problem, with the exception of the Spanish-Venezuelan study, not sure if anyone is producing the pasta and other food products yet. But hopefully some one will soon.

Below I will share my vegetarian “arroz con gandules” recipe, a favorite dish in Puerto Rico.

Arroz con Gandules (Photo: July Marrero)

By Margarita Persico

Ingredients:

• 1 tablespoon olive oil
• ¼ cup red onions (diced)
• 2 garlic cloves (minced)
• 1/3 cup sofrito
• Vegetarian bacon bits or 1/3-cup “bacon” tempeh (Optional. Traditionally ham or cooked pork pieces are used)
• 2 cups brown medium grain or white rice
• 4 cups water
• A pinch of saffron instead of the traditional packet of Sazón—I don’t like MSG.
• 12 ounces of fresh Pigeon Peas also known as Gandules; or one (1) 15-ounce can pigeon peas  (drained and rinsed)
• Salt and pepper to taste.

Instructions:

1. In a 6-quart pot, heat olive oil. Sauté the onions, garlic.

2. Sauté vegetarian “bacon” tempeh and set aside to add to rice at end.

3. Add the rice, water, sazón substitute, sofrito and gandules.

4. Bring to a boil for a few minutes.

5. Stir once. Cover lid and never open lid while cooking. Reduce heat to medium low. It cooks in 30 to 40 minutes.

6. When done, add vegetarian “bacon” (optional). Stir the rice to make it fluffy and serve.

Serves: 4 to 6 people.

Please share your favorite gandules recipes with us.