Diri ak Pwa Congo

Diri ak Pwa Congo is a cherished Haitian main course that embodies the vibrant flavors of the Caribbean. This dish combines aromatic rice with hearty pigeon peas and a base of Haitian epis for an authentic and satisfying meal. Perfectly cooked rice absorbs the rich, savory essence of coconut milk, tomato paste, and spices, making it a staple comfort food in Haiti and beyond.

Ingredients

💧 3 cups water for boiling peas and cooking rice
🥄 2 ½ cups frozen pigeon peas
🍚 2 cups jasmine white rice
🥥 ½ cup coconut milk optional
🍗 1 packet Goya Powdered Chicken Bouillon Goya brand
🧈 1 tablespoon Lilly Butter Lilly brand
🍅 1 tablespoon tomato paste
🌿 1 ½ tablespoon Haitian Epis
🫒 3 tablespoons olive oil
🌿 Fresh parsley and thyme sprigs optional
🌿 Badia Complete Seasoning optional, Badia brand

Instructions

1- Prepare the Peas:

• Thoroughly wash the pigeon peas twice to eliminate any ice particles or impurities.
• Add them to a pot with 3 cups of water, and set over medium-high heat.
• Bring to a boil and cook for 15-20 minutes until peas are tender.

2- Create the Flavor Base:

• In a separate large saucepan or in the same one (after transferring the peas), heat 3 tablespoons of olive oil over medium-high heat.
• Add 1 ½ tablespoons of Haitian epis, and sauté for 5 minutes until fragrant.

3- Mix Ingredients:

• Incorporate the boiled pigeon peas to the pan along with 1 tablespoon of tomato paste, and sprinkle with Badia Complete Seasoning if using.
• Stir in 1 packet of Goya Powdered Chicken Bouillon and ½ cup of coconut milk if desired, mixing well to combine.

4- Add Herbs and Liquid:

• Add fresh parsley and thyme sprigs for an herbal touch.
• Pour in 2 cups of the reserved pigeon pea cooking liquid.

5- Combine with Butter:

• Stir 1 tablespoon of Lilly Butter into the liquid and allow it to melt, ensuring everything is well-blended.

6- Wash the Rice:

• Meanwhile, wash the jasmine rice three times, draining each time until the water is clear to prevent excess starchiness.

7- Cook the Rice:

• Add the washed rice to the boiling pot, stirring slowly to distribute evenly.
• Taste the liquid to adjust seasoning if necessary.

8- Steam the Rice:

• Cover the saucepan securely with a sheet of aluminum foil, then place the lid on top. Lower the heat to a simmer and cook the rice for approximately 30 minutes.

9- Final Check:

• Once cooked through, the rice should be fluffy and infused with the aromatic flavors of the other ingredients.

Prep Time: 10-15 minutes
Cook Time: 45-50 minutes
Total Time: 55-65 minutes
Servings: 4-6
Equipment: Electric stovetop, large stainless steel saucepan or pot with a temperature gauge lid, metal strainer, metal bowls for ingredient preparation, non-stick spatula, measuring spoons, aluminum foil

Cooking Tips

• Wash pigeon peas to remove ice for better cooking.
• Rinse rice thoroughly for fluffier results.
• Customize the dish by choosing whether or not to include coconut milk, Badia Complete Seasoning, and herbs.
• Taste before adding rice to ensure seasoning levels meet your preference.

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Diri ak Pwa Congo