Dried Pigeon Peas, also known as Tropical Green Pea, popular in Indian, Caribbean and African cuisines. When cooked, have nutty flavor, tasty and mealy texture. Are great with soups, stews or Caribbean and African rice dishes. Sprouting dried peas will enhances the digestibility.
Wash, rinse, soak overnight and drain, add to 4 cups of water/ cup of peas, bring to boil. Lower the heat, simmer 60–90 minutes or until tender & soft (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste, and any seasonings if desired. Cook uncovered over low heat until desired consistency. Serve warm.