Pigeon peas

Pigeon peas, also known as guandú or pigeon peas in English, are very popular legumes in Caribbean and Latin American cuisine. These small, oval-shaped beans with an olive green or light brown color are a fundamental ingredient in traditional dishes such as arroz con gandules (rice with pigeon peas), a Puerto Rican classic.

The origin of pigeon peas dates back to the tropical regions of Africa and Asia, from where they spread to the Americas through trade and colonization. Today, they are widely cultivated in Caribbean countries, Central America, and parts of South America, where they are valued for their flavor and versatility.

Pigeon peas are rich in protein, dietary fiber, B vitamins, and minerals such as iron, phosphorus, and potassium. Their high fiber content helps improve digestion, while the protein makes them an excellent option for vegetarian or vegan diets.

In gastronomy, pigeon peas are primarily used cooked and are combined with spices, herbs, and other ingredients to accompany rice, stews, and soups, providing texture and a slightly earthy flavor that complements many dishes.

Synonyms in Spanish from Latin America: gandules, guandú, guandules, guandul, or chícharo (in some areas).