One of the staple pulses in Indian cuisine, the pigeon pea is much more than just a tasty ingredient in daal. It doubles as a natural fertilizer and can take nitrogen from the air and fix it into the soil. In this episode, we’ll talk with Aeles, an indigenous chef in Taiwan, about the ways her tribe cooks the pea; Vikram Doctor, a food journalist in India on how it’s used in Indian cuisine; and Koreen Brennan, a permaculture instructor based in Florida, on why it’s such a great plant to have in tropical gardens.
Climate Cuisine is part of Whetstone Radio Collective. Learn more about Climate Cuisine here.
Find show notes here.
Why the Sweet Potato is Better than the Common Potato
The Persimmon—A Sweet Summer Package For Winter Eating
Malabar Spinach: A Leafy Green that Grows like a Weed
Meet Bamboo: The Fastest Growing Plant in the World
This Fruit Can Feed a Whole Family
Meet Cilantro's Tropical Cousin: Culantro
Why All the Bananas at the Grocery Store Taste the Same
How Cactus is Used for Fashion, Fuel, and Food
The Heart-Shaped Tuber That Created Humankind
The Tropical Starch Behind Fufu and Boba
Trailer - Climate Cuisine
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