Typhanie Cooks

1) Soak the peas in fresh water for 8 hours or overnight.

2) Cut the salted pigtail into pieces, and boil twice in fresh water to get rid of most of the salt and tenderize the meat.

3) Drain the pigtail and the soaked peas.

4) Add 1 tbsp coconut oil to a pot with the chopped onion, garlic, 1 chopped scallion, pimento, and ginger. Sauté until fragrant, then add the pigtail and peas to the pot.

5) Add 8 cups of water, cover, and boil over medium heat until the peas are soft enough to smash with a fork and pigtail is tender to your liking. (Note, there should be between 1.5 to 2 cups of liquid left in the pot.)

6) Stir in coconut milk, all-purpose seasoning, and brown sugar (optional - it just helps to cut the earthiness of the peas).

7) Boil for about 10 minutes, then add the rinsed rice, scallion stalk, thyme, scotch bonnet pepper, 1 tbsp of coconut oil, and 2 tbsp butter. Give the pot a final stir, bring to a low boil once more, then turn the heat down to low, and cover.

8) Steam over low heat for 35 minutes. Turn the heat off completely, then let sit with the lid still on for 10 additional minutes. Fluff the rice, and serve.