Peas n' rice recipe

Bahamian everyday rice cooked in rendered salt pork fat and darkened with tomato paste, with pigeon peas and never coconut milk.

50 minuteseasy11 ingredients

Ingredients

• 400 g pigeon peas
• 400 g long grain rice
• 100 g salt pork
• 3 tbsp tomato paste
• 1 onion
• 1 stick celery
• 1 green bell pepper
• 1 tsp thyme
• 1 goat pepper
• 1 tsp salt
• 1 tsp black pepper

How to make Peas n' rice

1. Dice 100 g salt pork or bacon and fry it in a heavy pot over medium heat for 5 minutes until the fat runs and the bits go crisp.
2. Add 1 chopped onion, 1 chopped celery stalk and 1 diced green bell pepper, and cook 5 minutes.
3. Stir in 3 tbsp tomato paste and cook it 3 minutes until it darkens and smells sweet; this is the colour of the dish, not coconut milk.
4. Add 400 g drained pigeon peas, 1 tsp thyme, 1 whole goat pepper left unpierced, salt and pepper.
5. Stir in 400 g long grain rice and turn it in the fat for 2 minutes so every grain is coated.
6. Pour in 750 ml water or stock, bring to a boil, cover and cook on low heat for 25 minutes without lifting the lid.
7. Lift out the goat pepper whole, fluff with a fork and let it rest 5 minutes before serving with fried fish or cracked conch.

Get Copper on the App Store

More dishes from Bahamas →