The Pigeon Pea is a native to Africa and the sweet flavor is now widely used throughout the Caribbean. The Pigeon Pea has a pungent flavor and mealy texture. Some color fades after they have been cooked. They are also known as Toor Dal, Caja Pea, Congo Pea, Gandule and Goongoo pea. Typically Pigeon Peas are used in dishes that combine beans with rice and are often seasoned with hot chiles. The slow cooking nature of these beans allows for a rich, savory broth to be created.

To prepare: Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, until tender. The tough skins require a long cooking time. One cup dry yields 3 cups cooked.