Diri Djon Djon

1. In a large pot on medium heat, add the oil. 
2. Once hot, add the epis and green onion and sauté, before adding the lima beans. 
3. Sauté for a few minutes then add your washed rice, toast for a few minutes while slowly stirring.
4. Add liquid from the soaked Djon Djon, season with salt then add the scotch bonnet pepper pierced with the cloves. 
5. Bring heat to medium-high and once most of the liquid evaporates, turn down to low.
6. Do your best to form the rice into a “mountain” and cover with foil and let finish cooking (maybe 15-20 minutes). 
7. Fluff your rice and enjoy.