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2 tbsp green seasoning (http://caribbeanpot.com/how-to-make-the-green-seasoning-paste-thats-so-unique-to-caribbean-cuisine/)
1 small cup of basmati rice
1 can of gungo peas
2 sprigs of thyme
1 whole mild chilli
2 tbsp of vegetable oil
25 g of creamed coconut (block)
1 tsp fresh coriander
Salt and pepper
Dice the onion and tomato finely, heat the oil in a pot. Fry the onion, tomato, garlic, coriander and green seasoning for about 3 to 4 minutes, add half of the peas, salt and pepper constantly stirring (preserve the peas liquid in a bowl for later use).
Using the liquid from the peas add the coconut, stir and add to the pot. Bring to boil until the coconut cream is dissolved. Add the thyme, cover and leave to simmer for 10 minutes.
Add the rice and the whole chilli and leave for further 15 minutes until all the liquid is dissolved.