Gandules con Coco (Dominican Pigeon Peas with Coconut)

Rice with creamy guandules con coco and tostones.

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Gandules con Coco (Dominican Pigeon Peas with Coconut)

Gandules con coco is a comforting Dominican side dish made with tender pigeon peas simmered in a creamy coconut broth with squash, herbs, and aromatics. Popular in the northern coast region of the Dominican Republic, this rich and flavorful dish brings together savory Caribbean flavors with a subtle tropical touch from coconut milk.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Side Dish

Cuisine: Dominican

Servings: servings

Calories: 334kcal

Author: Vanessa

Equipment

1 Saucepan
1 Medium bowl
1 Colander
1 Pilón
1 Blender
1 Wooden spoon or rice paddle

Ingredients

28 ounces frozen pigeon peas, thawed (about 800 g)
2 ½ teaspoons salt, divided (15 g)
8 ½ cups water, divided (2 L)
4 garlic cloves
2 medium ají gustoso peppers, seeded
½ teaspoon dried oregano (0.5 g)
6 ounces kabocha squash, peeled, seeded, and cut into 1-inch cubes (170 g)
2 culantro leaves
2 tablespoons cilantro stems and leaves
½ medium cubanelle pepper, left whole
½ small red onion, left whole
1 chicken or vegetable bouillon tablet
3 tablespoons bitter orange juice (45 ml)
¼ teaspoon ground black pepper (0.5 g)
1 can (13.5 ounces) coconut milk (400 ml)

Instructions

Place the pigeon peas in a medium bowl with 2 teaspoons of salt. Rub the peas gently with the salt for a few seconds, then rinse with cold water and drain well.
Add the pigeon peas and 6 ½ cups of water to a large saucepan over medium-high heat. Bring to a boil and cook for about 45 minutes, or until the pigeon peas are tender.
Drain the pigeon peas, reserving about 1 cup of the cooking liquid in the saucepan.
While the pigeon peas cook, mash the garlic, ají gustoso peppers, remaining ½ teaspoon salt, and oregano in a pilón or mortar and pestle until a coarse paste forms.
Return the pigeon peas to the saucepan with the reserved liquid. Stir in the remaining 2 cups of water, garlic paste, squash, culantro, cilantro, cubanelle pepper, onion, bouillon tablet, bitter orange juice, black pepper, and coconut milk.
Bring to a gentle simmer over medium heat and cook for about 25 minutes, or until the squash is tender and the broth has slightly thickened.
Remove and discard the culantro, cilantro stems, cubanelle pepper, and onion.
Transfer half of the cooked squash and about ½ cup of the cooking liquid to a blender. Blend until smooth.
Pour the blended squash mixture back into the saucepan and stir well to create a creamier texture.
Simmer for 2 to 3 more minutes, then remove from the heat.
Serve warm with white rice, stewed chicken, codfish, or your favorite Dominican main dish.

Notes

If using canned pigeon peas, drain and rinse them well. Skip the boiling step and begin at Step 4. Add 3 cups of water instead of 2 cups in Step 5.
Blending part of the squash helps naturally thicken the stew while keeping the texture creamy and smooth.
For even more flavor, serve with Dominican white rice and a side of crispy concón.

Nutrition