Diri ak pwa kongo

1 cup dried pigeon peas (or green peas)
2 teaspoons salt
1 tablespoon oil
2 cloves garlic, minced
1 small onion, minced
1 shallot, minced
1 cup long-grain rice
Dash of black pepper
3 cloves
1 thyme sprig

To cook dried peas:
Wash peas and drain.  Place in saucepan, add 6 cups water and 1 teaspoon salt
and bring to a boil.  Lower heat and boil on medium-low heat, uncovered, for 1
hour.  When their skins wrinkle, taste to see that they are fork tender.  Drain
and keep liquid for cooking the rice.  This gives the rice a very nice color and
lots of taste.

Heat oil in cast-iron pot, on medium heat.  Add and stir garlic, onion, shallot,
1 teaspoon salt, and black pepper for 2 minutes.  Add and stir the cooked peas
and fry for 5 minutes making the peas crisp.  Add 4 cups liquid from cooked peas
(if not add water) and bring to a boil.  Add rice and cloves and boil until
water completely evaporates.  Lower heat, stir rice, and place the thyme on top
of rice.  Cover and let cook for 30 minutes.  Remove thyme and stir before
serving. 

Cooking time:  1.5 hours.
Serves: 8