| How To Cook: |
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1. Fry out ham fat, remove from pan and save.
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2. Add cooking oil. Saute onion until, browned.
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3. Add thyme and tomato paste and simmer for about 5 minutes.
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4. Drain pigeon peas and add to tomato mixture.
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5. Pour in water and season to taste.
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6. Allow mixture to boil and add to rice.
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7. Cook over medium heat for about 20 to 30 minutes or until rice is tender.
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