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* Exported from MasterCook *
Jamaican Rice & Peas
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 11-01 Jan 2008
Amount Measure Ingredient -- Preparation Method
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3 cups rice
Salt as per taste
Island Spice Scotch Bonnet Pepper sauce -- to taste
1 cup red peas -- (red kidney beans)
1 garlic clove
2 scallion stalks -- or leeks
Few sprigs of thyme
1 medium coconut
1 quart hot water
Grate coconut and using the quart of hot water, express the milk by adding
two cups of water at a time and squeezing the milk through a sieve after
each addition until the water is finished. Place peas in a saucepan with
the coconut milk and add the cIove of garlic slightly bruised. Cook until
peas are tender, but not overcooked. Add scallion or leeks, thyme, salt,
Island Spice Scotch Bonnet Pepper sauce and rice, adding more water if
necessary in order to boil rice properly. Cook over medium heat, covered,
stirring once or twice until rice is well cooked.
Note: A very small bit of salt pork is sometimes added after the peas
have been boiled. Do not add salt to peas before they are cooked.
Contributed to the FareShare Gazette by Joan; 30 January 2008.
www.fareshare.net
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