Pigeon peas, or gandules, are a legume of African origin, brought to the island of Hispaniola (Santo Domingo) during the colonial period. They are rich in iron and are widely consumed throughout the country. They are prepared stewed with coconut, without coconut, or as moro de guandules with coconut, which are the most common ways of eating them.

It is one of the foods traditionally linked to Holy Week, a period when consumption increases. Their cultivation does not require fertile soils, which is why the Southwest region of the country is the largest producer. The peak harvest season occurs in the first months of the year, which partly explains their association with Holy Week.

Dominicans’ appreciation for this dish is such that many claim they prefer it over stewed beans. In addition, its preparation is often associated with celebrations or special days at home. Stewed pigeon peas are eaten in different ways, although the stew is the most common form in Creole kitchens.

In other Latin American countries this food is also consumed, although it goes by different names. In Puerto Rico it is called gandul or gandules, while in Venezuela it is known as quinchoncho or chicharo. Its consumption is tied to shared historical processes, in which enslaved Africans passed down the use of the ingredient and its cooking methods, as happens with other dishes in the region’s gastronomy.

Within families, many people remember the preference for eating fresh pigeon peas, newly shelled, or shelling them at home, a common practice that was often done the night before cooking. Today, with modern conveniences, they are also available canned, packaged, with coconut, frozen, or dried.