Guandules con Coco

Guandules con Coco Recipe - Vegetarian Dish from Dominican Republic

Region / culture: Dominican Republic | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Guandules con Coco is a traditional dish from the Dominican Republic that combines pigeon peas with creamy coconut milk for a rich and flavorful meal. This dish is a staple in Dominican cuisine and is often served as a side dish or main course.

History

Guandules con Coco has its roots in African and Spanish influences, with pigeon peas being a common ingredient in both cultures. The addition of coconut milk adds a unique twist to the dish, giving it a creamy and tropical flavor.

Ingredients

2 cups of boiled green pigeon peas, very soft
2 cups of water
2 cups of unsweetened coconut milk
0.5 cup of chopped celery
1 small red onion, cut into four quarters
1 cube of chicken stock
1 tsp of chopped parsley
1 tsp of chopped coriander / cilantro
0.5 tsp of thyme leaves
1 tbsp of oil
0.5 tsp of mashed garlic
1 pinch of oregano
salt

How to prepare

In a pot, heat the oil.
Add oregano, onion, garlic, celery, and herbs.
Stir and add two tablespoons of water.
When the water has almost evaporated, add the chicken stock and two more tablespoons of water, and stir.
Add peas and three cups of water, mashing over heat.
Let it boil at medium heat until the water evaporates.
Add the coconut milk and boil until it reaches a creamy consistency.
Adjust salt to taste.

Variations

Add diced carrots or bell peppers for added color and flavor.
Use vegetable broth instead of chicken stock for a vegetarian version.
Add a splash of lime juice for a tangy twist.

Cooking Tips & Tricks

Be sure to cook the pigeon peas until they are very soft to ensure a creamy consistency.

- Adjust the amount of coconut milk to your liking for a richer or lighter dish.

- Garnish with fresh herbs like parsley and cilantro for added flavor.

Serving Suggestions

Serve Guandules con Coco as a side dish with rice and plantains, or as a main course with a side of salad.

Cooking Techniques

Boil the pigeon peas until very soft for a creamy consistency.

- Simmer the coconut milk until it reaches a creamy texture.

- Mash the peas for a smoother consistency.

Ingredient Substitutions

Use canned pigeon peas if fresh ones are not available.

- Substitute coconut cream for coconut milk for a richer dish.

- Use dried herbs if fresh ones are not available.

Make Ahead Tips

Guandules con Coco can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Guandules con Coco with a sprinkle of fresh herbs and a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

Serve Guandules con Coco with a side of white rice, fried plantains, and a crisp green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers of Guandules con Coco in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

A serving of Guandules con Coco typically contains around 300-400 calories, depending on the portion size and ingredients used.

Carbohydrates

Guandules con Coco is a carbohydrate-rich dish due to the pigeon peas and coconut milk. It provides a good source of energy for your body.

Fats

The coconut milk in Guandules con Coco adds a healthy dose of fats to the dish, providing essential nutrients for your body.

Proteins

Pigeon peas are a good source of plant-based protein, making Guandules con Coco a satisfying and nutritious meal.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, iron, and potassium from the pigeon peas and coconut milk.

Alergens

This dish may contain allergens such as nuts (coconut) and celery. Be sure to check for any allergies before consuming.

Summary

Guandules con Coco is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Guandules con Coco is a delicious and nutritious dish that combines pigeon peas with creamy coconut milk for a flavorful meal. With a balance of carbohydrates, fats, proteins, vitamins, and minerals, this dish is a satisfying and healthy option for any meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in the countryside of the Dominican Republic. My abuela, my grandmother, was known far and wide for her delicious cooking, and she was always eager to share her recipes with me.

One day, as we were walking through the fields behind our house, we came across a group of women who were gathered around a large pot, cooking up a storm. The aroma that wafted towards us was intoxicating, and I knew right away that whatever they were making must be something special.

Curious, I asked one of the women what they were cooking, and she smiled and told me they were making Guandules con Coco. I had never heard of it before, but the name alone sounded intriguing. I watched as they added coconut milk, pigeon peas, and various spices to the pot, stirring it all together with a wooden spoon.

As the delicious scent filled the air, I couldn't help but ask if they would share the recipe with me. The women laughed and agreed, happy to pass on their knowledge to a young, eager cook like myself.

I watched and listened carefully as they explained each step of the process, from cooking the pigeon peas until they were tender, to adding the coconut milk and simmering it all together until the flavors melded perfectly. The women spoke in a mix of Spanish and Dominican slang, but I understood enough to follow along.

After the dish was finished cooking, they ladled it into bowls and handed me a spoon. I took a hesitant bite, and my taste buds exploded with the flavors of the Caribbean. The creaminess of the coconut milk mixed perfectly with the earthy richness of the pigeon peas, and the spices added a depth of flavor that I had never experienced before.

I was hooked. From that day on, Guandules con Coco became a staple in my own cooking repertoire. I made it for my family, my friends, and anyone else who was lucky enough to taste it. Each time I cooked it, I felt a connection to those women in the field who had shared their recipe with me so willingly.

Over the years, I have made some tweaks and adjustments to the recipe, adding a little more spice here, a little less coconut milk there. But the essence of the dish remains the same - a comforting, delicious taste of my homeland that never fails to bring a smile to my face.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will cherish it as much as I have. May it bring you as much joy and connection to our Dominican roots as it has brought me. And who knows, maybe one day you will pass it on to someone else, keeping the tradition alive for generations to come.

But for now, let us sit down together and enjoy a steaming bowl of Guandules con Coco, just like my abuela and those women in the field so many years ago. Let us savor the flavors and the memories, and let us give thanks for the gift of cooking and sharing that has brought us together in this moment. ¡Buen provecho!