Moro de guandules
Riz dominicain aux pois d'Angole, sofrito et lait de coco, moelleux et parfumé.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Make the sofrito
Heat the oil over medium heat in a wide, heavy 4-litre (24 cm) pot that has a lid. Cook the onion and green pepper for about 5 minutes until soft and translucent, stir in the garlic and coriander for 1 minute, then add the tomato paste and cook 1 more minute, stirring often.
- 3 tbsp vegetable oil
- 1 onion
- 1 green pepper
- 3 cloves garlic
- 2 tbsp coriander
- 2 tbsp tomato paste
✅ C'est prêt quand : tomato paste turns a deeper red and smells toasted, not raw
Add the pigeon peas
Stir the pigeon peas and oregano into the sofrito and cook for 2 minutes so they soak up the flavors.
- 1 can (400 g) pigeon peas
- 1 tsp oregano
✅ C'est prêt quand : peas look glossy and coated in the sofrito
Add the liquids
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Steam
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fluff and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the sofrito
Heat the oil over medium heat in a wide, heavy 4-litre (24 cm) pot that has a lid. Cook the onion and green pepper for about 5 minutes until soft and translucent, stir in the garlic and coriander for 1 minute, then add the tomato paste and cook 1 more minute, stirring often.
- 3 tbsp vegetable oil
- 1 onion
- 1 green pepper
- 3 cloves garlic
- 2 tbsp coriander
- 2 tbsp tomato paste
✅ C'est prêt quand : tomato paste turns a deeper red and smells toasted, not raw
Add the pigeon peas
Stir the pigeon peas and oregano into the sofrito and cook for 2 minutes so they soak up the flavors.
- 1 can (400 g) pigeon peas
- 1 tsp oregano
✅ C'est prêt quand : peas look glossy and coated in the sofrito
Add the liquids
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Steam
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fluff and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Pigeon peas (guandules) came to the Caribbean from Africa and India and thrive in the Dominican Republic's dry regions. Cooking them with rice into a 'moro' is a tradition shared across the Spanish Caribbean.
The coconut version is especially loved in the Samaná peninsula and at Christmas, when moro de guandules is on every Dominican table next to roast pork.
⭐ Why It's Famous
Fluffy, savoury and lightly sweet from coconut, it's the holiday rice Dominicans look forward to all year.
💡 Fun Fact
The crispy layer of rice at the bottom of the pot is called 'concón' in the Dominican Republic, and family members compete for it.
Dominican Republic
19.21°N, -69.34°W
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!