Home Stall · Pigeon Pea Rice
Arroz con Guandú
Photo: Xaymacan / Wikimedia Commons · CC BY-SA 4.0
Fresh green pigeon peas come into season in Panama in November and December, which is why the dish is tied to Christmas tables across the country.
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: Arroz con guandú is eaten across Panama, but Colón's Afro-Antillean community is known for the coconut-milk version, which has become a defining dish of the province's festive cooking.
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