If using smoked salt meat, boil for 10 to 15 minutes to remove excess salt. Drain and set aside.

Heat oil in a heavy-bottomed pot over medium heat. Add onion, garlic, pimento peppers, chadon beni, and hot pepper if using. Cook until fragrant and softened, about 3 to 4 minutes.

Stir in the smoked salt meat and cook for another 2 minutes.

Add bhaji and pumpkin. Cook down until the bhaji wilts and most of the liquid evaporates.

Stir in the washed rice. Pour in coconut milk and water. Season with salt and black pepper and mix well.

Bring to a gentle boil, then reduce heat to low. Cover and cook for 18 to 20 minutes, until rice is tender and liquid is absorbed.

Taste and adjust seasoning. Fluff with a fork and let sit a few minutes before serving.