Jamaican Jerk Gungo Rice & Peas- Bold Island Flavors

There’s something magical about how rice and peas come together in Jamaican cuisine—comforting, rich, and filled with island soul. But I wanted to put a twist on the classic. One day in the kitchen, craving something bold yet nostalgic, I infused our traditional gungo peas dish with a jerk kick. The result? My Jamaican Jerk Gungo Rice & Peas—a flavor-packed dish that brings heat, depth, and warmth to your plate.

The idea started with two staples: coconut milk and pigeon peas (gungo peas). I grew up eating them both as the base of a good gungo rice and peas, but I wanted to add a punch of personality using my line of seasonings: Very Necessary Original Jerk Seasoning and Island Spiced OilThese ingredients don’t just add spice—they bring the spirit of the Caribbean right into the pot.

A hint of brown sugar softens the heat, and butter gives it that melt-in-your-mouth richness. Toss in some jasmine ricelet it steam, and what you get is a savory, fragrant, one-pot wonder that can stand on its own or elevate any plate it’s served with.

Whether you’re pairing it with jerk chicken, roasted veggies, or having it solo, this is the kind of dish that turns dinner into a celebration. It’s island comfort food—with attitude.

Recipe: Jamaican Jerk Gungo Rice & Peas

Ingredients:
    •    1 can of coconut milk
    •    3 cans of water (use the same can from the coconut milk to measure)
    •    1 tsp brown sugar
    •    1 can pigeon peas (gungo peas), I use water and all (drained and rinsed if you prefer). I find that draining and rinsing takes away the gungo flavor. Boil your gungo if you prefer.
    •    1 tbsp butter
    •    1 tbsp Very Necessary Original Jerk Seasoning
    •    1 tbsp Very Necessary Island Spiced Oil
    •    1/2 onion, chopped
    •    1 tsp onion powder
    •    1 tsp garlic powder
    •    1/2 tsp black pepper
    •    1/2 tsp creole seasoning
    •    2.5 cups jasmine rice (rinsed)

Instructions:
    1.    In a large pot, combine the coconut milk, water, brown sugar, pigeon peas, butter, Very Necessary jerk seasoning, Island Spiced Oil, chopped onion, and all powdered seasonings.
    2.    Bring to a boil over high heat. Let it bubble for 20 minutes to infuse the flavors. Taste the sauce to make sure it's perfect for your liking
    3.    Stir in the rinsed jasmine rice.
    4.    Reduce the heat to low, cover the pot, and let it steam for 25 minutes or until rice is tender and all liquid is absorbed.
    5.    Open and fluff with a fork, taste to make sure rice is evenly cooked.
    6.    Serve hot with your favorite protein and veggie—or enjoy it solo!

Want to spice up your kitchen? Stock up on my Very Necessary seasonings at VeryNecessaryFinds.com (https://verynecessaryfinds.com) and bring the island home with every bite.

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