Pigeon Peas I

Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Add the beef cubes and brown on all sides, stirring occasionally, until well-browned and caramelized.

Stir in the brown sugar and allow it to caramelize slightly with the beef for about 1 minute.

Pour in enough water to cover the beef by about 2 inches, then bring to a boil and reduce heat to medium-low, simmering until the beef is tender.

Add the fresh pigeon peas to the pot and simmer for 5 minutes to allow them to partially cook.

Stir in the white rice and coconut milk, then add salt and pepper to taste.

Return the mixture to a boil, then reduce heat to low, cover with a lid, and allow to simmer until the rice is cooked through and has absorbed the liquid.

Remove from heat and let stand covered for 2-3 minutes, then fluff with a fork before serving.