Thursday, May 22, 2008

Bahamian Peas and Rice

Authentic Bahamian Peas and Rice

"This is an authentic version of Bahamian peas and rice, I am a native of the Bahamas and this is how it was taught to me, hope you enjoy it. Serve with any prepared meat."
Original recipe yield: 8 servings.


* 1 tablespoon vegetable oil
* 1 onion, chopped
* 1/2 green bell pepper, chopped
* 8 ounces cubed cooked ham
* 1 tablespoon tomato paste
* 1 tomato, chopped
* 2 slices bacon - cooked and crumbled (optional)
* 8 ounces corned beef, chopped
* 1 (15 ounce) can pigeon peas, drained
* 2 sprigs fresh thyme
* salt and pepper to taste
* 1 (10 ounce) can coconut milk
* 6 cups water
* 1 teaspoon browning sauce
* 3 cups uncooked brown rice

1. Heat oil in a large pot over medium heat. Add the onion, and fry until transparent. Stir in the green pepper, ham, tomato paste, tomato, bacon, corned beef, and pigeon peas. Season with thyme, salt, and pepper. Bring to a simmer.
2. Stir in the coconut milk, water and browning sauce, and bring to a boil. Stir in the rice. Return to a boil, then stir, cover, and reduce the heat to low. Simmer for about 45 minutes, until rice is tender. Stir occasionally.

Dan's notes: a little bland. Seasoning with cinnamon is nice. Maybe that's because all I know is that coconut milk and cinnamon go together. Where do you get pigeon peas? Also, maybe reduce the water a little bit, by a cup or so, because it was a little watery after the rice was done absorbing.

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