How to make Haitian Style pigeon peas and rice (diri ak pwa congo)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories while maintaining creaminess.

pigeon peas

🥗Healthier: lentils

💰Cheaper: canned peas

Canned peas are more accessible and cost-effective.

Add water to a pot and bring it to a boil.

Smash 1 garlic clove with the back of a knife and add it to the boiling water.

Open the bag of frozen pigeon peas and add them to the boiling water.

Cook the pigeon peas for about 15-20 minutes until softened, skimming off any dark ones that float to the top.

Once cooked, check that the beans are intact and not too soft.

In another pot, add a little olive oil and heat it up.

Add chopped garlic and chopped onion to the pot and sauté until softened, being careful not to burn the onion.

Add Maggie seasoning and black pepper to the sautéed mixture.

Pour in coconut cream and let it cook for about 1-2 minutes.

Add the liquid from boiling the pigeon peas to the sautéed mixture and stir well.

Taste the mixture and add salt as needed, then stir again.

Once it comes to a boil, add washed rice to the pot, eyeballing the amount needed.

Stir the rice once to prevent sticking, then let it steam without stirring too much.

Check the liquid level occasionally and scrape the bottom to prevent sticking.

When the liquid has mostly evaporated, add a scotch bonnet pepper in the middle of the rice for flavor.

Reduce the heat to low and cover the pot, cooking for about 15 minutes until the rice is tender.

After cooking, remove the thyme stem and the scotch bonnet pepper, then fluff the rice.

Cooking Techniques

Equipment Needed

Spice Level: