by Goya
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Goya pigeon peas or Gandules in the 14 oz bag may take a little longer to cook, but they are worth the wait. Native to Africa, and particularly popular in the Caribbean and southern United States, pigeon peas are also known as Congo peas, Congo bean and red gram. Pigeon peas co-star with rice to appear as Puerto Rico's national dish. Goya pigeon peas, which are not peas but beans, are referred to as peas because of their small size and shape. They are similar to lentils in size and their beige with light brown speckles fade a bit after they have been cooked. Goya peas have a nutty, crispy taste with a mealy texture and pungent, sweet flavor and can substitute in recipes that call for dried peas or lentils. The slow-to-cook feature of Goya pigeon peas produces a rich, thick savory broth full of vitamins, nutrients and fiber that is sure to fill up the hungriest of appetites without adding extra fat and calories.
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