Trinidad pigeon peas is a fragrant Caribbean side dish simmered with coconut milk, chadon beni, and aromatics until tender. The combination of fresh herbs and pumpkin creates a deeply flavored, creamy dish that's a staple in Trinidad and Tobago cuisine.
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Finely chop onion, pimento, garlic, pumpkin, chive and chadon beni and set aside.
Heat saute pan over medium heat.
Add oil.
Once oil is hot, add onion, pimento, garlic, pumpkin, chive, chadon beni and thyme to saute pan.
Mix well, cover and let cook for a few minutes until softened.
Add pigeon peas and stir to combine.
Add coconut milk and season with salt and black pepper to taste.
Mix well, cover and let cook until peas are tender and flavors meld together.
Serve hot.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if needed.
Yes. Use 800g canned pigeon peas, drained and rinsed. Add them in step 6, then reduce final cooking time to 10–15 minutes until flavors meld, since canned peas are pre-cooked.
Fresh cilantro or culantro (if available). Use the same amount. Chadon beni has a peppery, slightly bitter taste; cilantro is milder.
Pierce a few peas with a fork; they should break easily. Cooking time depends on whether you use dried or canned peas—dried peas typically take 30–45 minutes after adding them to the pan.
Yes. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat on the stovetop, adding a splash of water or coconut milk if it's too thick.
Yes. Use 2–3 Tbsp instead of 1/4 cup for a drier texture. Adjust to your preference after tasting.
