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A variation of the traditional Dominican dish known as Moro de Gandules con Coco, this creamy, risotto-like coconut and pigeon pea entrée gets an added hit of flavor from sweet potatoes and a spicy topping of toasted coconut, Scotch bonnet chilies, green olives and cilantro.
Chilies contain capsaicin which can burn your skin. After chopping chilies, wash hands and cutting board thoroughly with warm soapy water. Or wear rubber gloves when handling the chilies. For less heat, remove seeds from the chilies before chopping.