Common Names for Pigeon Peas in the United States
The humble pigeon pea, scientifically known as Cajanus cajan, has a variety of monikers in the U.S., primarily reflecting the cultural origins of the communities that cherish them. While the name 'pigeon pea' is universally understood, the regional names offer a deeper connection to the dishes and traditions they represent.
Gandules: The Puerto Rican Staple
In Hispanic communities, particularly among those of Puerto Rican descent, the peas are most famously known as gandules. The Spanish term for the pea, gandul, is a staple in Caribbean and Latin American cuisine. This name is deeply tied to Puerto Rican culture, where arroz con gandules (rice with pigeon peas) is considered the national dish, especially during Christmas festivities. The peas are used both fresh (green) and dried to create a flavorful, savory base for this popular rice dish.
Gungo Peas: A Jamaican Tradition
Another prominent name is gungo peas, widely used in Jamaica and other Anglophone Caribbean nations. The name gungo is derived from the older term congo pea, a reference to the plant's arrival in the Americas through African migration during the slave trade. In Jamaica, gungo peas are a critical ingredient in the traditional Christmas dish, rice and peas. The peas can be used fresh, dried, or frozen, with a flavor that provides a deep, earthy base for stews and side dishes.
Congo Pea and Angola Pea: Names of History
As mentioned, the term Congo pea is a historical reference to the plant's African origins and its introduction to the Americas. While less common as a primary name today, it serves as an important historical marker. Similarly, the name Angola pea is also found in historical records, further emphasizing the plant's link to African heritage.
Toor Dal: The Indian Connection
Within the large Indian-American community, pigeon peas are known as toor dal or arhar dal when split and dried. This is the most common form of the legume in India, and it is widely available in Indian grocery stores across the U.S.. It is a high-protein pulse used to make the comforting and flavorful lentil soups known as dals, which are a cornerstone of Indian cuisine.
Comparison of Pigeon Pea Names in the U.S.
| Name | Origin | Culinary Use | Appearance | Common Dishes |
|---|---|---|---|---|
| Pigeon Pea | General English | All forms, fresh or dried | Round, beige, speckled, or green | Stews, curries, side dishes |
| Gandules | Puerto Rican Spanish | Fresh (green) or dried | Green or beige | Arroz con gandules |
| Gungo Peas | Jamaican Creole | Fresh, dried, or frozen | Brown, green, or speckled | Jamaican Rice and Peas |
| Congo Pea | Historical African | Historical reference | Varies by cultivar | Not a modern culinary name |
| Toor Dal | Hindi (India) | Split and dried | Yellow | Indian dal (lentil soup) |
The Culinary and Agricultural Role of Pigeon Peas in America
The pigeon pea's resilience and nutritional value have made it a valuable crop in specific regions of the United States. In warmer, frost-free climates like Florida and Hawaii (USDA Zones 9-11), it can be grown as a perennial shrub, while in most other areas it is cultivated as an annual. Its ability to fix nitrogen in the soil also makes it a valuable cover crop for farmers.
Culinary Applications in the American Diet
- Caribbean-American cuisine: In cities with large Caribbean populations, canned pigeon peas (often labeled as gandules) are readily available in supermarkets and are a convenient way to prepare traditional rice and stew dishes.
- Southern U.S. cooking: The pigeon pea shares similarities with the black-eyed pea in Southern cooking, where it is used in stews and other hearty preparations.
- Indian-American cooking: The dried, split toor dal is a pantry staple, essential for making nourishing and aromatic lentil dishes.
- Plant-based protein: As a protein-rich legume, pigeon peas appeal to the growing number of vegetarians and vegans, offering a hearty base for various recipes.
Conclusion
While the term "pigeon pea" is the most common English name for this versatile legume in the U.S., its rich history is reflected in the many regional and cultural names it holds. Whether you call them gandules, gungo peas, or toor dal, these names represent the diverse communities and culinary traditions that have made this resilient plant a beloved part of American cuisine. Understanding the different names not only helps in the kitchen but also offers a glimpse into the broader cultural tapestry that defines the American diet.
