Rice w/Pigeon Peas (Diri kole ak Pwa Kongo) - Episode 66 - ❤ Love For Haitian Food

pigeon peas

🥗Healthier: lentils

💰Cheaper: canned peas

Lentils are high in protein and cheaper than fresh pigeon peas.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

ham

🥗Healthier: turkey ham

💰Cheaper: smoked sausage

Turkey ham is leaner, while smoked sausage is often less expensive.

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber, while white rice is generally cheaper.

Peel the tomatoes carefully with a sharp knife, removing only the skin.

Slice the tomatoes in half and remove the seeds and juice using clean fingers.

Roughly chop the tomatoes and use a fine mesh strainer to separate the juice from the seeds.

Wash the parboiled rice three to four times, drain, and set aside.

In a medium-sized pot on low to medium heat, add the oil followed by the garlic and mix.

Add the chopped tomatoes to the pot and break them down a little with a spoon as they heat up.

Add the green pigeon peas and mix well.

Add the vegetable bouillon cubes and mix to break them down.

Add the onion powder, garlic powder, and tomato juice (about two tablespoons).

Pour in three and a half cups of water and taste the mixture.

Add salt, clove powder, thyme, and cayenne pepper, and mix well.

Add the cooking margarine and hot pepper, then taste again for flavor.

Cover the pot with aluminum foil (if it doesn't have a tight-fitting lid, otherwise skip this step) and then add the lid.

Let the mixture cook on low heat for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary