Rice and Peas

2 cups rice
1 cup red peas (kidney beans; gungo peas or pigeon peas may also be used)
1 cup coconut milk (see below)
8 cups water
1 pound pig's tail or salted beef, chopped (optional)
1 clove garlic, chopped
4 stalks escallion, chopped
2 sprigs thyme
1 Scotch Bonnet pepper
8 cups water
Black pepper to taste
Salt to taste

Boil peas until nearly tender. Add pork or salted beef and prepare the coconut milk (see below).

Add coconut milk and cook for 10 minutes then add rice and remaining ingredients. Cook until rice is tender (about 20 minutes).

Coconut Milk

1 coconut

Break coconut with a hammer and remove white meat with a knife. Grate the meat. Add meat to one pint of hot water to extract the coconut milk. Press through a sieve. Discard meat and refrigerate milk until used.