Prep. time: 10 minutes
Cooking time: 70 minutes
If the peas are dried, allow overnight soaking time.
Pigeon peas are a perfect side to poultry and game. They can also be served cold or warm in vinaigrette.
In Martinique, a piece of turban squash is commonly added. Elsewhere you might find yam or coconut.
- Shell the peas and blanch for 5 minutes in boiling water; drain and repeat.
- In a Dutch oven, heat the oil and sauté the bacon, chopped spring onion, parsley, minced onion, garlic and bay rum leaf.
- Add the pigeon peas, sprinkle with sugar and sauté.
- Cover with water and season with salt and pepper. Add the cloves and thyme; cook covered for about an hour.
- Finish cooking uncovered over low heat to reduce the liquid and make the dish creamier.
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