HOW TO MAKE THE BEST HAITIAN RICE AND PIGEON PEAS| Diri Shodé Ak Pwa Kongo

pigeon peas

🥗Healthier: black beans

💰Cheaper: canned peas

Black beans are nutritious and can be a good substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and works well for cooking.

Soak the pigeon peas in water for at least 2 hours, then drain.

Rinse the rice under cold water until the water runs clear.

Heat oil in a pot over medium heat until shimmering.

Add chopped onion, garlic, and bell pepper; sauté until softened, about 5 minutes.

Stir in the HAITIAN Home Made Seasoning Base, parsley, and cloves; cook for another 2 minutes.

Add the soaked pigeon peas, coconut cream, and Maggi; bring to a boil.

Reduce heat to low, cover, and simmer for 30 minutes until peas are tender.

Stir in the rice and salt; mix well.

Add enough water to cover the rice by about an inch; bring to a boil again.

Reduce heat to low, cover, and cook for 20-25 minutes until rice is fluffy.

Remove from heat and let sit covered for 5 minutes.

Fluff the rice with a fork and stir in butter and diced scotch bonnet.

Serve hot, garnished with additional parsley if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary