March 8th, 2009 by omar , 1 CommentPrint This Post
I got a request for more recipes the other day and there’s no better time than the weekend for cooking, so here’s a simple one. Check out the recipe after the jump, courtesy of What’s Cooking In Guyana.
Also, there are a lot of alot of variations out there, so feel free to use this as a reference of the basics.
PEAS & RICE
½ pt peas (pigeon peas, or split peas, or black-eye peas, or soya beans) ½ lb salt beef or pig tail 1 small dry coconut (You can use Coconut Milk as a substitute) 1 onion, chopped 2 tbsp oil 1 pt rice ½ cup shrimp, fresh or dried if desired
Image via Chennette on Flickr.
- Wash the peas and soak in 1 pint water — overnight if necessary.
- Grate the coconut, pour 1 pint of water over the grated flesh, and squeeze well to extract all the flavour.
- Remove the cous-cous (grated coconut bits) and discard, saving the “milk” remaining.
- Cut the salt beef or pig tail into small pieces. Wash to remove the salt. Chop the onion finely.
- Heat the oil, and fry the onion and meat for about 15 minutes.
- Add the peas, stir and leave to sautÃ© for about 5 minutes.
- Add about 1½ pt of water, and cook until the peas are partially tender.
- Add the rice, coconut milk and salt to taste.
- Stir, cover the pot and allow to boil rapidly for 5 minutes.
- Reduce the heat and allow to simmer gently for about 30 minutes or until rice is dry.
- Stir once or twice to prevent burning. Put in shrimp about 15 minutes before the rice is finished. Serve hot.
Note: Adjust the quantity of water carefully as the target consistency is a moist rice, which is neither soppy nor dry like fried rice.