Bajan Peas and Rice

Winter 2007, JamaicanEats magazine

  • 1 salted pig’s tail, cut up
  • 1 small onion, chopped
  • 1 piece Scotch Bonnet pepper to taste, de-seeded and finely chopped
  • 3 sprigs fresh thyme
  • 1 cup cooked (or canned) pigeon (gungo) peas
  • 1 cup rice
  • 2 cups water or equal parts coconut milk and water

Direction

  1. Boil the first four ingredients in 2 cups of water until pig’s tail is soft. Add enough liquid to maintain the 2 cup measure.
  2. Add peas and rice, bring to boil. Lower heat and cook for 20 minutes. Let stand for 10 minutes before serving.
    Serves 4

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-By Brenda Foster

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