1 lb gungo peas
3 stalks escallion
3 sprigs thyme
1 whole scotch bonnet pepper
1 cloves garlic, crushed
24 whole pimento berries
1 piece ginger, crushed
1 cup GRACE COCONUT MILK
2 cups rice
1. Bring gungo peas to boil with water.
2. Add coconut milk
3. Season with escallion, thyme, whole pepper, crushed garlic, pimento berries and ginger.
4. Add rice to the boiling liquid and stir. Cover and allow to come to a boil again, then lower the flame.
4. Allow to steam for 30-40 minutes. Serve hot.
Red Kidneys Beans can be substituted for gungo peas.