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1 cup pigeon peas(gungo peas)
5 cups water (or chicken stock)
1 cup coconut milk
1 bay leaf
1 habanero pepper deseeded (PLEASE USE GLOVES VERY HOT)
3 stalks scallion
2 tbsp fresh ginger chopped
5 large garlic cloves chopped
2 bouillon cubes
4 sprigs of fresh thyme
3 tbsp unsalted butter
Salt and pepper to taste

Combine the peas water and bay leaf in a pot covered and simmer on medium low heat until the peas are tender. When the peas become tender add all other ingredients stir thoroughly cover and simmer until liquid evaporates and rice is tender and cooked.