Preparation

put a pot with a thick bottom, or a cauldron, to heat add the oil, the garlic, the diced onion, the precemolo, or parsley, let it fry a little then add the pigeon peas, stir, add the water. when it starts to boil, add the rice. let cook for about 25 minutes or until it is dry and well sewn.
tips
it can be served with coconut fish, stewed meats or just

Ingredients

  • - a can of pigeon peas
  • - 500 grams of rice
  • - 2 cups of water
  • - 4 teaspoons peanut oil, or sunflower oil
  • - 50 grams of precemolo, or parsley
  • - 3 garlic cloves
  • - 1 onion, medium diced
  • - salt and pepper to taste..