Guandules con Coco is a traditional dish from the Dominican Republic. Pigeon peas, also known as guandules, are simmered in a rich coconut milk sauce alongside West Indian pumpkin (kabocha squash) and herbs. The combination of coconut milk and pigeon peas gives the dish a unique creamy texture, while the addition of squash adds a sweet note. This hearty, flavorful stew is enjoyed on its own or served with rice, making it a versatile and nourishing meal.

Irina, originally from the Dominican Republic, has fond memories of this dish. She recalls how her family would enjoy it as a special meal. While most homes in the Dominican Republic rely heavily on beans and rice, pigeon peas were a bit of a treat. Irina grew up eating guandules con coco and found it exciting when her mom would serve it.

Start by creating a sofrito, frying onions until caramelized, then adding cubanelle peppers and garlic. When softened, add the chopped pumpkin, fresh thyme, and cilantro. Pour in water until the pumpkin is covered, and stir in a vegetable bouillon cube. Cook until the squash is tender, then blend the mixture until smooth. Return it to the pot, add coconut milk, and stir in the pigeon peas. Let the mixture thicken as it cooks, seasoning with salt to taste.

I found this dish delicious. The coconut milk created a creamy base that balanced the earthy pigeon peas. The squash brought a touch of sweetness, and the fresh herbs added a layer of brightness. For brightness, I’d add lemon juice next time. Overall, it’s a winner and this dish will only get better the next day!