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The pigeon pea [1] (Cajanus cajan) or toor dal is a perennial legume from the family Fabaceae native to the Eastern Hemisphere. [2] The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, Southeast Asia, Africa, Latin America and the Caribbean.
The origins of the name are uncertain. One possibility is that the name is a corruption of the Haitian Creole term for black-eyed peas: pwa pijon (pronounced [pwapiˈʒɔ̃]), literally meaning "pigeon peas" in English, but referring not to the variety known as pigeon peas in English but rather what are called black-eyed peas in English.
Moro de gunadules is a one pot dish made with long-grain rice, pigeon peas, celery, cubanelle pepper, red onion, garlic, lippia (Caribbean oregano), cilantro, tomato paste, and occasionally olives and capers. [citation needed] When coconut milk is added it is known as moro de guandules con coco. [citation needed]
Rice, pigeon peas, salt, black pepper, cumin, and in some recipes orégano brujo and coriander seeds are then added and stirred until the rice is coated with sofrito. Broth is then poured into the pot and cooked on high heat then lowered once boiling starts and covered with a plantain leaf and lid. Plantain leaves give the rice more flavor ...
Species include the pigeon pea (C. cajan), which is a significant food crop. The natural range of Cajanus species includes West Africa, Madagascar and the Comoros, the Indian Subcontinent, Indochina, southern China and Taiwan, Malesia, New Guinea, and northern Australia. Typical habitats include seasonally-dry tropical open forest, woodland ...
This version’s earthy flavor comes from rehydrated mushrooms combined with napa cabbage, snow peas, carrots and baby corn. View Recipe. Longevity Noodles with Spicy Pork & Vegetables.
Peas are used in various soups, including a soup made with dumplings and salt beef. Souse is a soup usually made with chicken, lime, potatoes and pepper, [3] and if made with fish is called boiled fish. [13] These soup dishes are usually served with Johnny cake or grits, often for breakfast or as a post-hangover meal. [13]
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