BHM ’24! Get Your Grub on With Chef Compton’s Coconut Rice & Peas Recipe!

By   |   February 7, 2024   |   Lifestyle

Award-winning Chef Nina Compton, owner of Compere Lapin and her latest concept, BABs in New Orleans, specializes in dishes that tap into African and Caribbean heritage. And she’s sharing one of her faves with the DivaGals!

peas and rice dish

For her coconut rice and peas, a traditional dish credited to the Akan tribe from the Ivory Coast in West Africa, Chef Compton makes a Caribbean version with pigeon peas, bacon, ginger, coconut and habanero, delish!

Check out the recipe and how-to instructions below.


1 cup diced bacon
2 tablespoons minced ginger
¾ cup diced onion
⅔ cup diced red bell pepper
½ cup diced celery
1 tablespoon diced habanero
1 bay leaf
2 tablespoons salt
1 pound frozen pigeon peas (or substitute frozen black eyed peas)
5 cups chicken stock, divided
2 cups jasmine rice
1 (14 ounce) can coconut milk

How-To Make

In a medium stock pot over medium heat, cook bacon until fat renders. Add ginger,
onion, bell pepper, celery, habanero, bay leaf, and salt. When vegetables are tender, add peas and half the stock; simmer over low heat for 15 minutes.

Add remaining stock, rice and coconut milk; simmer for 20 minutes. Remove from
heat and cover with plastic wrap until rice and peas are tender, about 10 minutes. Yields 8 servings.


photo credit: courtesy Nina Compton; pexels

Filed Under: Lifestyle
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