I got home from work the other day, exhausted from day 1 of Orientation at the new job, and was greeted by a steaming pile of Pigeon Peas that one of my roommates had prepared.
At first glace I thought they were lentils, same appearance and almost the same mouth feel. Pleasantly salty and with a taste that can be best described as a mix of English peas and lentils, I found myself motivated to find out more.
Doing some digging I found that Pigeon Peas are most common grown in arid regions such as South Asia, Australia, and the Dominican Republic. The peas are very high in Nitrogen making it an ideal crop for nitrogen fixation.
To go with the Pigeon peas he has thrown together some chicken with a tomato and cranberry sauce, simple and very delicious.
Treat pigeon peas as you would a lentil, cooking them in heavily salted boiling water.
**Worth a read: Eggbeater: Chef Owners Who Work The Line.. Enjoy!**