I'm American, of Bahamian descent, and my family loved Bahamian style pigeon peas and rice. There is a variation of this rice dish practically all over the Caribbean. That's why I emphasized the “Bahamian style”. My father was a Bahamian. My mom was American, but she learned how to cook this dish for him and I grew up eating it at least 2-3 days during the week, and for sure it was served as a part of our large Sunday dinners. Other than a bay leaf I can't recall all of the herbs and spices she used in her recipe. Honestly, I don't think she ever made it the same way twice. When I grew up and got married, my late husband who was also from the Bahamas showed me all kinds of ways to vary the recipe. He did not like to use a bay leaf and preferred dried thyme leaves. In addition, he loved sampling all kinds of peas-n-rice or beans-n-rice recipes. The pigeon peas and rice dish is just one of them and I learned how to cook all of the recipes.
What do you know about making pesto?