A small, round off-white vegetable grown in a pod similar to a pea or bean. They have a delicious nutty flavor and can be used as an alternative to the lima bean. They are eaten as a fresh green pea, picked when the pod is green or allowed to mature into a dried bean with a brown pod, and processed for ease of use and storage.

Originally from India and growing in poor soils, the pigeon pea took up residence in Africa before being taken by slaves to the West Indies and the American continent. Pigeon peas dating back 4000 years were found in the tombs of the Pharaohs. In India, toor dal has been a staple food for a very long time.

Buying
Pigeon peas are found in 3 forms: fresh, dried and ground (flour). If selected when fresh, look for those that have a velvety, smooth skin with even color, avoiding any that are pale, shriveled or have brown spots.

Storing
Wrap in plastic and store in the vegetable drawer of the refrigerator to keep fresh for up to two days.

Cooking
Pigeon Peas can be served in the same manner as green peas, combining them with other vegetables such as carrots and cauliflower. They require a cooking time slightly longer than garden peas and when eaten are not quite as sweet, due to a lower sugar content. Also, the Pigeon Peas have a higher starch content.

Enjoying
Peas 'n' Rice is a staple vegetable dish of the first Bahamians. Today it is a cornerstone of the islands' diet and includes onions, celery, tomatoes, rice and pigeon peas, all perfectly spiced.