Ingredients
- dried red peas or gungo peas, dried kidney beans or pigeon peas3 cup
- water8 cup
- salt1/2 tbsp
- garlic, crushed2 clove
- coconut milk, or 1 packet coconut powder2 cup
- Scotch bonnet pepper1
- scallions, or 1 small white onion, chopped1 bunch
- thyme1 tbsp
- margarine1/4 cup
- all-purpose seasoning, all-purpose2 tbsp
- seasoning salt2 tbsp
- chicken seasoning, optional1 tbsp
- white or brown rice, white or brown; rinsed and drained1 1/2 lb
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Wash peas with clean water. Place them in a pot with the water, salt, and garlic. Stir and leave to soak overnight.
Transfer the entire pot of soaked peas and liquid to the stovetop. Cover and bring to a boil over medium heat. Simmer, stirring occasionally, until the peas become tender (about 20 minutes). Add more hot water if the level drops too low.
Lower the heat, then add the coconut milk, scotch bonnet pepper, scallion, thyme, margarine, all-purpose seasoning, seasoning salt, and chicken seasoning. Stir well.
Cover and boil over medium heat for 10 minutes.
Stir in the rice until evenly distributed. Cover, lower heat, and boil until the rice is soft and liquid is boiled out (about 10–15 minutes).
Serve and enjoy!
