INGREDIENTS 1 can Pigeon Peas 15.5 oz or (1 1/2 cup of cooked dry gungo peas (pigeon peas) ¼ cup coconut cream 2 scallions, chopped 1 -2 garlic clove, finely chopped 3 thyme sprigs 1 tablespoon coconut oil 1 Habanero pepper 3 cups long-grain white rice 3 cups water 2 teaspoon salt 1/8 teaspoon black pepper DIRECTIONS
A Rice cooker is the best pot to use to make this dish.
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AuthorHi my name is Dianne I enjoy cooking a variety of dishes and putting a smile on peoples faces. I have been teaching hands on cooking classes for over 18 years. I love creating new dishes and exploring nature. Archives
July 2023
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