Peas'n'rice
Flavors of the Bahamas. A staple vegetable dish of the first Bahamians. Today it is a cornerstone of the islands' diet, and includes onions, celery, tomatoes, rice and pigeon peas, all perfectly spiced.
⏱️ Prep: 5 min🍳 Cook: 20 min
Ingredients
| 50 g | pork fat | |
| 2 tbsp | 30 ml | oil |
| 50 g | celery | |
| 50 g | onion | |
| 50 g | green pepper | |
| 110 g | tomato paste | |
| 350 g | pigeon peas | |
| 1 liter | water | |
| 450 g | rice | |
| — | salt, pepper and thyme |
Instructions
Chef's Note: A staple vegetable dish of the first Bahamians. Today it is a cornerstone of the islands' diet, and includes onions, celery, tomatoes, rice and pigeon peas, all perfectly spiced.
Note: You can substitute canned kidney beans, green peas or lentils for the pigeon peas for a delicious, though less traditional, variation.
Total time: less than 15 minutes. Prep. time: 5 minutes. Cooking time: Less than 30 minutes. Difficulty: Easy.
- Cut the pork and vegetables into 6 mm (1/4") cubes.
- Fry the pork in the oil until brown. Add the vegetables and cook for 3 minutes.
- Add the tomato paste, peas, thyme, water and seasonings. Bring to a boil and add the rice. Cover, reduce the heat to minimum and cook for approximately 20 minutes.