Pigeon Peas

Dried pigeon peas can be stored in an airtight container in a cool, dry place for several years. Canned pigeon peas should be refrigerated after opening and used within a few days. Cooked pigeon peas can be frozen for longer storage.

When using dried pigeon peas, rinse them thoroughly and soak them overnight (or use a quick soak method by boiling for 5 minutes, then letting them sit for an hour) before cooking.

Pigeon peas can be mashed or pureed to thicken stews and soups.

They pair well with coconut milk, tomatoes, onions, garlic, and a variety of spices.

Coconut milk

Rice

Tomatoes

Onions

Garlic

Ginger

Curry powder

Cumin

Coriander

Smoked meats (for non-vegetarian dishes)

Not soaking dried pigeon peas, which can lead to long cooking times and indigestible legumes.

Overcooking canned pigeon peas, which can make them mushy.