Dried Pigeon Peas
Estimated Inventory, 10 lbs : 0
This item was last sold on : 10/30/24
Description/Taste
The Pigeon pea is actually a true bean, but is given the name "pea" due to its very small size. The Pigeon pea is also known as the Congo pea and are native to Africa. Pigeon peas have a light tan or beige outer skin color that is speckled with small brown dots. The texture of the Pigeon pea is somewhat grainy and offers a strong bean flavor.
Seasons/Availability
Check for availability.
Nutritional Value
Pigeon peas are an excellent source of protein and amino acids including methionine, lysine and tryptophan. One cup has about 121 calories.
Applications
Prepare dried pigeon peas like any other dried peas, beans or lentils. Excellent substitute for lima beans. Pigeon peas especially enjoy being in the company of carrots and cauliflower. To store, keep dry.
Ethnic/Cultural Info
Split pigeon peas,toor dal, are one of the most popular pulses in India. The popular South Indian dish, sambhar, is made with pigeon peas. In Ethiopia, the pods, young shoots and leaves are all cooked and consumed as a food staple. Pigeon peas are also known as Congo bean, goongoo bean, grandule verde, and no-eyed pea.
Geography/History
Pigeon peas, botanically named Cajanus cajan, syn. Cajanus indicus, is a perennial member of the Fabaceae family. Cultivated at least three thousand years, pigeon peas are believed to be native to Asia. Thought to have traveled to East Africa via slave trade to the Americas, today most all tropical and semi-tropical areas widely cultivate pigeon peas. In order of production, the Indian subcontinent, Eastern Africa and Central America are the world's three major pigeon pea producing regions.
Recipe Ideas
Recipes that include Dried Pigeon Peas. One
is easiest, three is harder.| Caribbean Pot |
|
Dry Pigeon Peas Rice |
