Put the split peas to soak for 1 hour. Boil the rice and set aside.
Pressure cook the pigtail for 10 - 15 minutes and set aside. Put the split peas to boil until soft.
Saute the onion, garlic and pimento pepper. Add the pigtail and let cook for about 2 - 3 minutes. Pour in the split peas then add the roucou and hot pepper (whole).
Add the coconut powder and allow to simmer for 10 minutes add salt to taste. (Note: What we're looking for is semi thick consistency. Not too thick; not too watery).
Mix in the chadon beni. Serve over rice.