2 c. pigeon peas
1/2 lb. salt or fresh pork
2 c. water
1 tbsp. cooking oil
1 tsp. salt
1 sm. onion
1/2 sweet pepper
1/2 sweet pepper
2 tomatoes, chopped
1 sprig parsley
1 sprig thyme

If salt pork is used, soak overnight. Cut up the meat and cook with the pigeon peas and salt in 2 cups water. Heat the oil and brown the chopped onion, pepper, tomatoes, parsley and thyme. When the peas are almost cooked, add 2 cups water and rice.