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Jamaican Pigeon Peas and Rice (Gungo Rice and Peas) Recipe

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In Jamaica, as the holiday season approaches, red kidney beans (red peas) take a backseat while Gungo peas , known across other Caribbean islands as pigeon peas , take center stage. Gungo pea season in Jamaica traditionally begins in November , reaches its peak in December , just in time for Christmas, and continues through January and February . These fresh green legumes are an essential part of any authentic Jamaican holiday menu. Whether you are simmering a hearty pot of Jamaican Gungo Peas Soup or preparing the iconic Gungo Rice and Peas , the flavor of fresh-picked peas is unmatched. Why Gungo Peas Matter at Christmas Christmas in Jamaica just doesn’t feel right without Gungo Rice and Peas. This is the rice that shows up beside Jamaican Oxtail or Curry Goat , and everybody watching the pot to make sure it comes out right. Fresh gungo peas have a creamy, slightly nutty flavor that dried peas just can’t match. Market Prices: What to Expect in December 2025 Because of high sea...
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Old-Fashioned Holiday Butter Cookies

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Representational image of the cookies we baked in Food & Nutrition class. These delicate, granular-textured cookies are a holiday staple. By using the "well" method and chilled butter, you get a crisp, professional snap. Yield: 3 Dozen Prep time: 45 Minutes (includes chilling) Bake time: 8 Minutes Ingredients 2 1/2 cups All-purpose flour (sifted) 1/2 cup Granulated sugar 1 cup Unsalted butter (cold and finely diced) 1 Large egg For Decoration 3 Eggs, beaten (for egg wash) 1/2 cup Sugar (for dusting) 1 1/2 cups Almond powder (almond meal) 20 Candied cherries (cut into halves) Method Prep the Station: Preheat your oven to 425°F (220°C) . Lightly butter a large cookie sheet. The Well Method: Sift the flour into a large mixing bowl. Create a "well" in the center and pour in the sugar and the egg. Incorporate Butter: Sprinkle the finely diced butter over the flour. Using a pastry blender (or two knives used scissor-fashion), work the mixture until it be...
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This is The Real Jamaican Calaloo – Bush vs Agricultural

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The Real Jamaican Callaloo   This is the real Jamaican callaloo When most people think of Jamaican callaloo today, they picture the big, dark-green stalks sold in markets across the island. But that’s not the original Jamaican callaloo. Long before hybrid seeds and fertilizers, Jamaicans relied on bush callaloo —also called wild callaloo or  canepiece  callaloo a survival green that grew naturally along riverbanks, cane fields, and backyard bushes. This article explores the hidden history of Jamaican callaloo, its cultural significance, and how traditional preparation methods kept families nourished for generations. What Is Bush Callaloo? Bush callaloo is a wild-growing variety of amaranth. Unlike the agricultural hybrid, its stalks are small, light red and green, and it thrives without fertilizer. Birds disperse the seeds, so it appears almost anywhere proof of its resilience and role as a “poor man’s food” that sustained communities. For Jamaicans of earlier generations...
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