This is one of those recipes I associate with my grandmother who would always have dried pigeon peas stored in re-purposed glass ketchup bottles, in a dark corner of her smoky kitchen (she cooked with an open wood fire - called a coal pot). While she would save hers for making stew peas and pelau, the odd time she would make this rice dish, it was a bit different than what I'm about to share. If you have a pressure cooker you can cook the peas in a much faster time, but I quite like this slow method.
The taste and texture is totally different than if you were lucky enough to have fresh picked and shelled pigeon peas, but that’s probably the only thing I’m yet to see selling in the Caribbean specialty stores… even in Toronto, so I have no choice but to use the stuff we get in the can. […]