Diri kole ak pwa Kongo (Rice w/green pigeon peas)

The most complicated part about this recipe is peeling the tomatoes. I must note that the reason for using peeled tomatoes is because the tomato skin does not break down and it’s just not pleasant to chew on in the rice. I’ve seen about 3 different methods on how to peel them so let’s discuss this.

First method is the one my mom uses which is to make 2 slits that cross each other on the underside of the tomato; this will give you 4 flaps. You boil some water and pour it over the tomatoes, let it sit for a couple of seconds then transfer them to an ice bath. Using your knife you start peeling the skin off from those 4 flaps you created earlier and the skin should come right off.

Second method I’ve discovered was to again make 2 slits that cross each other on the underside of the tomato; this will give you 4 flaps. Next put it in a plastic baggie then place it in the freezer for at least 12 hours (I think It could be less than 12 hours but I will have to experiment). After 12 hours use your knife by placing it under one of the slits and peel the tomato, again the skin should come right off. The only con with freezing this is it will make it difficult to get the juice and seeds out, you would have to let it defrost first to move on to that step.

The third and final method is to simply peel them with a sharp knife making sure to only peel off the skin. This is the method I used to get the skin off and it worked fine for me.