Rice and Pigeon Peas

Peas and rice is a dish that is eaten throughout the Caribbean. Pigeon peas are related to the tender green sweet peas but are much higher in protein and vitamins, making this a very nutritious dish.

Ingredients

2 cups 11oz/345g fresh/frozen pigeon peas

6 cups 48floz/1.45l water

Bouquet garni of fresh thyme, marjoram and chives

1/4lb/125g salt beef or salt pork

1 tablespoon butter

2 cups 8floz/250ml rice

1 large tomato, blanched, peeled and chopped up

1 tablespoon lime juice

Red pepper sauce to taste

Method

Using Fresh Pigeon Peas

Cover and boil the peas, herbs and salt beef in four cups of water for about 1/2 hour. If you are not using salt meat, add salt to taste.

Wash the rice and drain. Add the rice, 2 more cups of water, butter, tomato and lime juice. 

Bring to the boil, cover and cook on medium heat for 5 minutes.

Reduce heat to low and let it simmer until all the water is steamed out (20-25 minutes).

Using Dried Pigeon Peas

If using dried pigeon peas, use 1 cup of peas and increase the water to 7 cups and cook the dried peas very rapidly for about 10-15 minutes and then reduce to simmer for about 40 minutes or until tender.

Proceed with the recipe as above.