Since we started paranging in September, we can also start gearing up for the pigeon peas season too, as this staple crop starts to appear in abundance throughout T&T from December to March. “…Like peas” no doubt comes from this season of abundance when the trays of vans along the highways and market vendors’ stalls overflow with this easy-to-grow legume (seed in a pod).
This feature, the second in the series Food for Thought, looks at the popular pigeon peas, an essential ingredient in a delicious Trini pelau, a must in any good Trini lime. Food for Thought seeks to educate and inform about some of the many crops that are grown in T&T.
Did you know that Diego Martin held its first annual Pigeon Peas Festival in March 2015? The inaugural festival, all about pigeon peas, featured the launch of a commemorative cook book, featuring 78 pages of ‘pigeon peas’ recipes and a CD. The festival’s objective is to use pigeon peas to create economic activity that will generate employment and a level of sustainability for those people in Diego Martin who are involved.
Among the recipes featured that contained the delightful savoury dish were pelau of course, curried pigeon peas and potato, soup, cupcakes, roti, cakes, sweetbread, pastries, bread, muffins, pizza, pies, patties, cookies, ice cream, lasagna, accra, pholourie, punch and even wine.
Did you know too that the National Agricultural Marketing and Development Corporation recently celebrated World Food Day (October 16) with a farmers’ market and exhibition of local produce and agro-processed products at the Norris Deonarine Northern Wholesale Market in Macoya. Hopefully more of such initiatives will be held around the country on a more regular basis.
Did you know that there are about 149 crops grown in T&T? With our $4 billion food import bill, citizens can assist in reducing this figure by planting some of these crops at home—in your balcony or porch, gallery, back or front yard. You can experience the joys of eating, literally, the fruits of your labour with these healthy home-grown produce, while saving a few dollars.
The Ministry of Agriculture’s website has a wealth of information on “how to grow” a variety of crops, visit http://www.agriculture.gov.tt/publications/home-gardening/vegetables.html and http://www.agriculture.gov.tt/downloads.html
Pigeon peas are easy to grow. They tolerate most soils and can survive with limited water. A mature pea tree takes up a good bit of space and should be spaced about four feet from any property line or fence.
This should permit easy picking from all sides. With proper care, you might get two pickings from each tree. Keep the soil well drained and fertilise every month with red (12-24-12) salt. This crop takes about six months to bear. The plant usually lasts about five years and reaches a height of one to two metres.
It possesses a very deep and fast-growing tap root system that facilitates the characteristic drought-tolerant features of this crop. Harvesting begins approximately five-eight months after planting. Pigeon peas are what we call short-day crops, meaning that they need a shorter period of light exposure (12 hours) and longer dark hours to promote the initiation of flowering in the plant…they are photoperiodic plants.
They are thus confined to flowering and production during the three-month span that coincides with the ending of the calendar year.
TRINI PELAU
Ingredients
3 pounds chicken cut up,
2 tablespoons green seasoning,
2 teaspoons finely grated garlic,
1 tablespoon Worcestershire sauce,
1 tablespoon soy sauce,
1 tablespoon tomato ketchup,
Salt and pepper to taste,
2 tablespoons vegetable or canola oil,
3 tablespoons brown sugar,
2 cups parboiled rice, washed and drained,
3/4 cup chopped onions,
1/2 cup chopped pimentos or sweet peppers,
1 cup diced carrots (optional),
2 cups cooked pigeon peas,
2 cups coconut milk,
2 cups cooking liquid (stock, water or reserved cooking liquid from peas),
1 whole scotch bonnet pepper,
1/2 cup sliced green onions (white and green parts)
Directions
• Add chicken, green seasoning, garlic, Worcestershire sauce, soy sauce, ketchup to bowl along with salt and pepper. Toss to mix thoroughly and set aside to marinate for at least one hour;
• Add oil to pot and heat on medium high heat; when oil is hot (not smoking) sprinkle in sugar in an even layer.
• Let melt until the sugar starts to froth and bubble. Immediately add the chicken and stir to mix. Let cook for 7 – 10 minutes;
• Add rice and stir to mix. Let cook for 3 minutes;
• Add peas, peppers and carrots (if using); cook for 1 minute;
• Pour in coconut milk and other cooking liquid; season with salt and pepper, toss in whole pepper. Cover pot and bring to a boil;
• When pot comes to a boil, remove lid partially and let boil until you can see the surface of the dish—rice, peas and chicken clearly.
• Cover pot fully, reduce heat to low or simmer and let cook for 25 – 30 minutes or until all the liquid has evaporated;
• Sprinkle the green onions on top and fold into rice;
Serve hot or at room temperature.
STEWED PIGEON PEAS
Ingredients
3 cups fresh pigeon peas
3 tbsp vegetable oil
2 cloves garlic
2 pieces salted pigtail
1 cup pumpkin chopped
1 medium onion chopped
3 pimentos chopped
3 chicken bouillon cubes
4 - 5 cups water
Few dashes of soy sauce
3 sprigs small thyme
2 - 3 blades chadon beni chopped
3 blades chive chopped
2 tbsp chopped celery
2 tomatoes chopped
1 tsp salt, 1 tsp black pepper
1/2 cup ketchup
1 oz cooking margarine
Few dashes Worcestershire sauce
Few drops pepper sauce
Directions
• Heat oil in large pot
• Add the 2 cloves garlic and let burn in the oil. Remove the garlic;
• Add pigtail to the oil, followed by the peas and stir
• Add the pumpkin, peppers, onion, thyme and the bouillon cubes
• Add the water and soy sauce and let come to a boil and let simmer for approximately 30 minutes
• Add the tomatoes, salt, black pepper, celery, chadon beni, Worcestershire sauce and chive
• Cook for approximately 20-30 minutes more over medium high heat or until the peas are tender.
• Remove the thyme sprigs; Add the ketchup, pepper sauce and margarine.
• Taste and adjust seasonings
• Let simmer for 10 more minutes and then serve.