Home Stall · Pigeon Pea Rice
Arroz con Guandú
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The pigeon peas are typically harvested and dried around Christmastime, which is why this dish is inseparable from Colón's West Indian holiday tables.
Rice cooked with pigeon peas, coconut milk, and salted meat until fragrant and slightly sticky. It's dished out from big pots at family-run food stands, especially heavy around the December holidays.
Why it's made this way: Colón's Afro-Antillean community, descended from Caribbean island migrants, made this coconut-and-pigeon-pea rice a defining dish of the province's festive street cooking.
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Part of World of Street Food — 690 dishes from 118 countries.
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