Arroz con Guandú
Arroz con Guandú (ah-ROHS kohn gwahn-DOO)
Rice with Pigeon Peas
Fluffy rice cooked with pigeon peas, coconut milk, and aromatic sofrito — a beloved Panamanian staple with Afro-Caribbean roots.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: serving bowl
Garnishes: cilantro
Accompaniments: fried fish, stewed beef
Instructions
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1
Sauté onion and garlic in oil until softened.
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2
Add rice, stir to coat. Add pigeon peas, coconut milk, water, cumin, salt, and pepper.
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3
Bring to a boil, then reduce to lowest heat. Cover tightly.
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4
Cook 20 min without lifting lid.
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5
Fluff with fork. Garnish with cilantro. Serve as a side.
Did You Know?
Guandú (pigeon peas) grow wild across Panama and are so abundant that many families harvest them from roadside bushes.
Chef's Notes
Equipment Tips
- heavy pot with lid
- wooden spoon
Garnishing
cilantro
Accompaniments
fried fish, stewed beef
The Story Behind Arroz con Guandú
Arroz con guandú arrived with Afro-Antillean workers who built the Panama Canal and Railroad, bringing Caribbean rice-and-pea traditions. Pigeon peas, resilient and nutritious, thrived in Panama's tropical climate. The dish became a symbol of Afro-Panamanian identity and a national staple served alongside virtually every main course.
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