Chef’s Pili-Pili Rumba Lemon Gungo Peas Salsa (vegan)
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Ingredients
- 4 tbsp can gungo peas, rinsed and drained*
- 1 tsp spring onions, finely diced
- 1 tsp red onions, finely diced
- 1 tsp coriander, finely chopped
- 1 tsp mixed pepper, finely diced
- 1 tsp white wine vinegar
- 1 tbsp extra-virgin olive oil
- 1 tsp Rumba lemon chilli sauce (hot)
- ½ tsp sea salt and ground white pepper
- ½ tsp lemon juice
Method
Meanwhile, combine the gungo peas, spring onions, peppers, red onions, coriander, white wine vinegar, olive oil, Rumba lemon sauce, and some seasoning in a bowl. Set aside until ready to serve.
* The pigeon pea, also known as pigeonpea, red gram, tur, or gungo peas in Jamaica, is a perennial legume from the family Fabaceae. Its seeds have become a common food in Asia, Africa, and Latin America.
* The pigeon pea, also known as pigeonpea, red gram, tur, or gungo peas in Jamaica, is a perennial legume from the family Fabaceae. Its seeds have become a common food in Asia, Africa, and Latin America.
Rumba Lemon Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya