Pigeon Peas
The pigeon pea, also known as the Congo pea, Gungo pea (in Jamaica), Gunga pea, or no-eye pea (Cajanus cajan, synonyms Cajanus indicus Spreng. (Valder 1895) and Cytisus cajan (Crawfurd 1852)) is a perennial member of the family Fabaceae.
The cultivation of the pigeon pea goes back at least 3000 years. The centre of origin is most likely Asia, from where it travelled to East Africa and by means of the slave trade to the American continent. Pigeon peas are very drought resistant and can be grown in areas with less than 650 mm annual rainfall.
Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. They contain high levels of protein and the important amino acids methionine, lysine, and tryptophan. In combination with cereals, pigeon peas make a well-balanced human food. The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas. Sprouting also enhances the digestibility of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas.
It is useful in the treatment of internal organ swelling. Some herbal practitioners/researchers are of the opinion that it diminishes the swelling of internal organs like stomach, liver, intestines etc. In case of wound or cancer of these organs it is helpful in reducing them.
You can find authentic Filipino Pigeon Peas on many Filipino Restaurants in Los Angeles.
