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

Ingredients:

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.

Preparation:

• 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 sauté 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.

Tags: Cook This, Cooking, Food, Guyana, Peas & Rice, Recipes

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