How to make Pigeon Peas and Rice with fried Bangamary

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

bangamary fish

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is often more accessible and affordable.

Measure 1.5 cups of green pigeon peas and cook in hot water for about 20 minutes until soft.

Add a little salt to the water while cooking the pigeon peas for flavor.

Prepare seasoning: grate carrot, chop flat leaf parsley, red and white onions, green onions, and crush garlic. Also, have maruri pepper ready for flavor.

After cooking the pigeon peas, wash the rice and prepare to cook it with the pigeon peas.

Heat 1 tablespoon of coconut oil in a pot and sauté the onions for about 2 minutes.

Add the washed rice to the pot and mix it with the sautéed onions.

Add salt and black pepper to the rice and mix well.

Add a good portion of thyme, crushed garlic, and maruri pepper to the rice and mix.

Add the cooked pigeon peas to the rice mixture and stir well.

Add grated carrot and mix it in with the other ingredients.

Add flat leaf parsley to the pot and mix everything together.

Pour in 4 cups of freshly squeezed coconut milk and mix.

Add one more cup of water to the mixture and stir well.

Cover the pot and set the pressure cooker for 10 to 12 minutes to cook the rice and pigeon peas.

While the rice is cooking, prepare the bangamary fish by washing and patting it dry.

Season the fish with green seasoning (made from green onions, garlic, thyme, and maruri pepper), salt, and black pepper.

Lightly dust the bangamary fish in flour before frying.

Fry the seasoned bangamary fish until golden brown.

Once the rice is done cooking, add the remaining green onions and mix everything together before serving.

Plate the pigeon peas and rice alongside the fried bangamary fish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens