Pigeon Peas and Rice with Grated Tomato and Fried Okra Image

Pigeon Peas and Rice with Grated Tomato and Fried Okra

Make this Tonight - "Joyous Kwanzaa!"


  • 1 cup dry pigeon peas, or black-eyed peas
  • 2 cups short grain rice
  • 4 large cloves garlic, sliced thinly
  • 1 white onion, small dice
  • 2 bunches scallions, small dice
  • 1 scotch bonnet or habanero, seeds removed small dice
  • 1 green bell pepper, small dice
  • 1 Anaheim pepper, small dice
  • ½ t chili powder
  • Salt to taste
  • ¼ lb fresh okra sliced thin and long
  • 1/2 cup canola oil
  • 2 large late summer heirloom tomato
  • Lemon juice to taste
  • 4 cups coconut water


  1. In a medium saucepan, sweet the onion, garlic, scallion, habanero pepper, green bell pepper, and Anaheim pepper until translucent. Season with salt and chili powder
  2. Add the pigeon peas and stir, then add the coconut water and let cook at a simmer until the pigeon peas are soft, about 1.5 - 2 hours
  3. While the peas are cooking, thoroughly rinse the rice until the water runs clear
  4. Heat 1 ½ cups of canola oil in a small frying pan, set up a small sheet tray with a paper towel. When the oil begins to smoke slightly, drop in the okra and fry until crispy, set aside
  5. Cut the 2 tomatoes in half. Using the large side of a box grader, grate the tomatoes into a medium sized bowl, leaving the skin on the box cutter. Season tomato pulp with lemon juice and salt
  6. Once the peas are cooked through and soft, add the rinsed rice and cover the pot for 15-20 until the rice is cooked.
  7. When the rice has absorbed all the liquid and is cooked through, stir and season again to your liking.
  8. Transfer peas and rice into a large serving platter and use a spoon to create a well in the rice. Spoon the seasoned tomato pulp into the well and top with the fried okra