Thanks to our readers for the positive feedback on last week’s article: marinade/marinate. We continue our countdown this week with green gungo.

A pot of fresh gungo peas and rice bubbling on the front burner is as definitive a Christmas signal as the greasing of baking tins. Even those not totally gungho over green gungo will ensure that there’s at least one pot prepared for family and friends. Truth be told, we purchase ham (the leg) ostensibly for that delicious bowl of gungo peas soup — which in itself signals the end of the festive season and the last festive meal. Lovers of green gungo are fanatical about this protein and will enjoy its subtle flavour until the very last pea has been bought from the market.

Known also as pigeon peas, the majority have long resisted the urge to call it anything else save green gungo, and are content to shell fresh gungo or Cajanas cajan. Gungo, like sorrel (although now available for most of the year), is associated with Christmas because it bears its fruit at this time of the year. It’s a plant that responds to short day length and requires minimum tillage, no fertilising, and little care.

Farmers literally dig a hole, and plant both corn and peas at the same time. The understanding is that the corn will bear first. St Elizabeth, Manchester, Portland, Saint Catherine and the hillsides of St Andrew are the main reaping spots of our beloved gungo.

Foodpage tips:

Buy a kilo this week and freeze. Try the out of town markets for better prices.

Grace, Kennedy have come up with an easy consumer- friendly tin of fresh green pigeon peas — in a can. It’s a realistic option. Add your usual fresh coconut milk and seasoning. The purists will claim to know the difference. The smarter ones will be thankful that there’s no pre- cooking and will be able to prepare many more pots of gungo rice and peas.