1. Place pigeon peas in bowl and cover with several inches extra water; soak overnight. Drain. 2. In a large, heavy saucepan, combine drained pigeon peas with water (or water and coconut milk). Bring to the boil and add the ham hocks, onion, 1 clove of the garlic, and the chile. Reduce heat to medium-high and simmer, uncovered, until the peas are tender, about 45 minutes. 3. Stir in the rice; reduce heat to medium, cover, and cook until the rice is tender, another 20-30 minutes. About 5 minutes before the rice is tender, add the last garlic clove to the pot by squeezing it through a garlic press. 4. Adjust seasonings with salt and pepper and red-hot sauce, if using, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
