Creole pigeon peas is a Caribbean staple that simmers raw peas with aromatic vegetables and pumpkin until the squash breaks down into a rich, naturally creamy sauce. It's traditionally served as a side vegetable or spooned over rice and quinoa.
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Soften the onions in the olive oil, then add the garlic, peppers, thyme and celery.
Cook for 2 or 3 minutes, then tip in the pigeon peas.
Stir so that the peas become well coated and add enough water to cover them.
Once the peas have had about 30 minutes simmering gently, add the pumpkin.
Cook for at least another 15 minutes. Keep an eye on the water level and top up as you go — you want to end up with a sauce, not a soup.
Once the peas have softened sufficiently, mash the pumpkin against the side of the pot to create a richer gravy, but leave some bits intact for interest.
Check that you've added enough salt.
Serve as a side vegetable, or dollop onto warm cooked grains such as rice or quinoa.
Cool completely, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop with a splash of water to restore sauce consistency.
Yes, but reduce the total cooking time significantly. Add canned peas after sautéing the aromatics and simmering just 10–15 minutes before adding pumpkin, since they're already cooked.
They should be tender enough to break easily between your fingers or with a spoon after about 45 minutes total cooking. Test a few before mashing the pumpkin.
Seasoning peppers (also called Caribbean or sweet peppers) are smaller, thinner-walled, and more aromatic than bell peppers. They add subtle flavor without the bulk. Bell peppers work but use 1 instead of 2.
Yes; cook fully, cool completely, and refrigerate up to 3 days. Reheat gently on the stovetop with a splash of water to restore the sauce consistency.
Raw dried peas vary in age and variety. Continue simmering gently, checking every 10 minutes, adding water as needed to maintain sauce consistency. Very old peas may take up to 1 hour total.
