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Niki Wienberg
The first time I ate moro de guandules con coco (rice, pigeon peas, and coconut) I was 12, and fell in love. It was all new to me, and I was smitten. That was my first trip to Saman. This rice and pigeon pea recipe is an obligatory addition to any special Dominican-style meal and part of our traditional Dominican Christmas dinner.
There is not a corner of our Republic where guandules are not known. But in Saman somebody had a stroke of genius: to combine pigeon peas with coconut. This is possibly a natural progression from the fact that Saman is covered from corner to corner with coconut groves.
We serve it with our Christmas feast and everyday meals. My favorite dishes to go serve with moro de guandules are Pollo guisado (braised chicken), Res guisada (braised beef), or Cerdo guisado (braised chicken), and, for a meatless option, berenjenas asadas.
A few slices of avocado are always a must, and tostones (fried green plantains) or fritos maduros (fried sweet plantain) complete this amazing meal. For a simplified lunch, I just serve it with berenjenas fritas (fried eggplants) and avocado.
This rice with guandules is full of flavor and the buttery goodness of coconut. As I am not from Saman, this is one of those dishes that were not part of my family heritage. However, this has since become so popular, that I don't think you can go anywhere in our country where this isn't a dish served at home.
For this Moro de guandules recipe, I went with the version of this dish I like most, but you're likely to find many more ways to make it even in Saman. If you have another way how to make Moro de guandules, let us know in the comments.
As I mentioned above, Puerto Ricans love their guandules too. Here and there they are found, fresh, dried, and canned in every supermarket, market, and corner store. Puerto Ricans also have their own Moro de "Gandules" recipe, but it does not include coconut, and they call it "arroz con gandules".
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