Y’know, I don’t like onions at all, nor do I like peppahs. But somehow, thees recipe transformed dah flavor to mix weetheen the entire thing, I really liked eet!
Bahamian Peas and Rice
A small onion and a small pepper (:(),
2 tbsp of cooking oil,
2 tbsp of tomato paste (Like sauce, but pastier)
Sprig or 2 of fresh thyme,
Salt ‘n’ peppa,
1 large can of pigeon peas (Dah secret)
2 cups of rice (Peas and rice)
and 3 cups of water (maybe thats the secret)
So, lets get these sad onions and pepper burned! And there is no betteer way to do that than dicing and cooking them! Cook ’em until they are goldeen! But first add dah cooking oil Also add the thyme.
This gets a 80/100
- 1 small onion
- 1 small sweet pepper
- 2 tbsp cooking oil
- 2 tbsp tomato paste
- Sprig or two of fresh thyme
- Salt & pepper to taste
- 1 tsp browning sauce (optional)
- 1 large can of regular pigeon peas or pigeon peas in coconut milk
- 2 cups long grain white rice (uncooked)
- 3 cups water
See a Creamy Sausage Risotto Recipe
- Dice onion and sweet pepper
- In a hard-bottom pot heat up oil and fry onion and sweet pepper along with the thyme.
- Stir in tomato paste, add salt and pepper to taste (and the browning sauce if using).
- Add the pigeon peas and stir well, add water and bring to a boil. Season to taste.
- Add the rice until it is about an inch and a half below the water line.
- Stir well, lower the stove to medium with pot uncovered.
- While the pot is simmering, stir at regular intervals.
- When the rice has absorbed most of the water, turn the stove to low heat and cover the pot.
- Leave to steam until fully cooked.
- Enjoy with meat or fish…if you wish.
Peace! Next is Bahrain!