1 coconut
1 pkg. coarse cornmeal
1 pkg. fine cornmeal
1 pkg. pigeon peas
1 1/2 tsp. salt (optional)
2 stems fresh thyme
1/4 tsp. black pepper
1/4 tsp. paprika
1/4 tsp. garlic
1 tsp. sugar

Put 1/2 cup water in pot. When pot comes to boiling point, put peas, onions, garlic, 6 whole cloves. Add water until peas get soft. Grate the coconut, strain the coconut and only use the coconut milk to put in the peas. Put all the seasonings.

Bring coconut milk to a boil. Take out half water. Add cornmeal and mix cornmeal with the peas tighter than porridge. Low fire. Put in a cup of coconut water that you took out into the cornmeal. Let it steam for 10 minutes and mix again and make sure it is tight.

Add 1 1/2 cups water again, then let it steam. Sample to see if it is cooked. After 45 minutes, leave it to Pafume (this is a patwa word which means to steam.)

This dish is usually served with callaloo and fish.