If using dry pigeon peas, soak them overnight in enough water to cover. Strain the peas and cook in a pot with fresh water until softened. Set aside.
In a large pot, heat vegetable oil over medium heat. Add chopped onion and scallions and sauté for 3-4 minutes until softened and fragrant.
If using canned pigeon peas, add them to the pot with the sautéed aromatics. If using cooked dry pigeon peas, add them along with any remaining cooking liquid.
Stir in green seasoning, dried thyme, bay leaf, all-purpose seasoning, black pepper, wiri wiri pepper, bouillon, and salt. Pour in coconut milk and water, stirring to combine.
Bring the mixture to a boil, then add the parboiled rice. Allow the mixture to return to a boil, then reduce the heat to low. Cover the pot and let the rice simmer for 20 minutes.
After 20 minutes, add the whole okra to the pot, gently nestling them into the rice mixture. Cover the pot again and continue to cook for an additional 10 minutes, allowing the okra to steam until tender.
Once the rice is cooked through and the okra is tender, remove the pot from the heat. Garnish the dish with freshly chopped cilantro for a burst of freshness.
