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Pigeon peas, sausage, and green banana stew

Pigeon peas

Cajanus cajan

Pigeon peas, sausage, and green banana stew

Side dish: green mango or papaya salad, red onion, cilantro, and lemon; Ajilimójili.

Chef Natalia Vallejo

Cocina al Fondo

Natalia Lucía Vallejo Rivera began her studies in Nutrition and Dietetics at the University of Puerto Rico, Río Piedras. In 2007, she traveled to Buenos Aires, Argentina to begin her culinary studies, where she graduated as a Professional in Culinary Arts. In 2019, she opened Cocina Al Fondo in Santurce, Puerto Rico, which was nominated for the Best New Restaurant Award by the James Beard Foundation.

Chef María Grubb

Underground Dining Club

María Mercedes Grubb graduated from the French Culinary Institute in New York City where she also gained years of experience in restaurants such as The Modern, Maialino, and Pastis. In 2013, María and her brother opened Gallo Negro in Santurce. In 2019, Chef María Mercedes became the first Puerto Rican culinary industry woman to be nominated for the James Beard Foundation’s Best Chef Award. She was also chosen by Food & Wine magazine as one of the top chefs leading the Puerto Rican culinary renaissance.

Pigeon peas, sausage, and green banana stew

Side dish: green mango or papaya salad, red onion, cilantro, and lemon; Ajilimójili.


4-6 servings


35-45 min. estimated


  • 1 medium pot
  • 1 large skillet or another medium pot
    1 wooden spoon
  • 1 knife
    1 cutting board
    1 food processor
    1 grater
    1 lemon squeezer (optional)
    1 mixing bowl
  • 1 container to store the preparation
  • 1 bowl to leave raw bananas in the water while it boils


Eliminate sausage for Vegan/Vegetarian dish



  • 2 tbsps of coconut oil
  • 1 medium onion
  • 1 head of garlic
  • 1 cubanelle
  • 5 sweet peppers
  • 5 recao sheets
  • 1/4 cup of coriander
  • 1 lb of Alcor pork sausage (optional / local brand sausage)
  • 1/2 tbsp of paprika
  • 3 medium tomatoes grated
  • 1 bay leaf
  • 3 lbs of dried pigeon peas
  • 1/4 cup of rice
  • 10 cups of water
  • 6 green bananas
  • Salt/pepper to taste

Green fruit salad recipe

  • 4 ounces green mango or green papaya
  • 1 yellow lemon
  • 2 tbsps olive oil
  • 1/4 cup coriander
  • Salt to taste
  • 1/2 tbsp of hot sauce

Ajilimójili (included in event box)

  • 4 cubanelle peppers (preferably red)
  • 15 sweet peppers
  • 2 jalapeño peppers
  • 1 head of garlic
  • 1 medium onion
  • 1 cup of olive oil
  • 1/3 cup of sherry vinegar
  • 1 1/2 cups of cilantro
  • 1/2 tbsp of cumin powder
  • 1/2 tbsp of dried oregano
  • 1/2 tbsp of paprika
  • 1/2 tbsp of ground black pepper

Pigeon peas, sausage, and green banana stew

Side dish: green mango or papaya salad, red onion, cilantro, and lemon; Ajilimójili.


For the sofrito

  • Prepare the sofrito by mixing 1 medium onion, 1 head of garlic, 1 cubanelle, 5 sweet peppers, 5 recao sheets and 1/4 cup of coriander.
  • In another pot, add the coconut oil and cook the sauce for about 3-4 minutes over low heat. Add the chopped sausage. Cook 2-3 minutes. Add the grated tomato, paprika, and bay leaf. 
  • Cook for another 2-3 minutes. Add the pigeon peas along with 10 cups of water, and salt to taste. 
  • Once it begins to boil, add the rice and the green bananas previously peeled and cut them into slices. 
  • Bring to a boil again and cook until the pigeon peas and bananas soften. 
  • Add salt for taste.

For the side dish – Green fruit salad

  • Peel the mango or green papaya and cut it into cubes or sheets.
  • Add lemon, salt to taste, olive oil, and chop.
  • Mix. Serve and add coriander.

For the ajilimójili (included in event box)

  • Place the peeled and diced onion, cubanelle, sweet and jalapeño peppers without their seeds, cilantro, and the peeled head of garlic in a food processor. Crush.

  • In a skillet over medium heat, add the olive oil along with the cumin, oregano, paprika, ground pepper, and salt. Cook for about 15-20 seconds. Add the onion mixture, peppers, cilantro, and garlic. Sauté over medium heat for about 5-7 minutes. Turn off the heat and add the sherry vinegar. Mix.

  • In this case, we cook the preparation to preserve it for a longer period of time. Originally, the preparation was raw and completely crushed in a mortar.

For over five decades, Para la Naturaleza has worked to preserve natural areas and historic sites that currently serve communities as oases of health. Additionally, we always seek to facilitate and support as much as possible the sustainable recovery of Puerto Rico.

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