gandules

Gandules are the seeds of the pigeon pea plant (Cajanus cajan). In Caribbean Spanish, gandules commonly denotes pigeon peas and they feature prominently in Puerto Rican and Dominican cooking, notably in arroz con gandules, a rice dish prepared with pigeon peas and aromatics.

The pigeon pea is a drought-tolerant tropical legume that grows as an upright shrub or small tree. It produces pods containing small seeds that can be green, yellow, or brown when mature. The plant fixes atmospheric nitrogen, improving soil fertility, and is cultivated as an annual or short-lived perennial in warm regions.

Gandules are commonly sold dried, canned, or fresh. Dried gandules require soaking and longer cooking, while canned varieties are pre-cooked. Fresh or green gandules are used when the seeds are immature. In Caribbean and other tropical cuisines, they are simmered with rice, sofrito or aromatics, meats or seafood, and spices to create hearty dishes.

Nutritionally, pigeon peas provide plant-based protein, dietary fiber, iron, and potassium. They are naturally low in fat; canned versions may contain added sodium depending on processing.

Gandules are grown in tropical and subtropical regions across Africa, Asia, the Indian subcontinent, and the Americas. In the Caribbean, they are a staple ingredient shaping traditional dishes and everyday meals, reflecting a long history of cultivation and cultural exchange.