Author: recipes

3 cups              Long grain Rice

2 0z                 Cooking oil

1 sml               Onion, chopped

1 tsp                Browning

½ tsp               Thyme leaves or 2 twigs of fresh thyme

½ tsp               Black pepper

Salt to taste

1-1 ½ cup        Pigeon Peas (a.k.a gondules)

1 ½ cup           Ripe tomatoes, canned tomatoes or 2 tbsp Tomato paste

¼ lb                 Salt pork, chopped in small cubes, bacon drippings or ham skin/fat and

meat . Alternative to pork vegetable cooking oil and 1 cup beef or

chicken stock

Preparation:

Heat oil in a large pot over medium heat place until very hot. Carefully add ham skin/scraps and allow to cook until crispy brown. Add onion, thyme and black pepper cook until onions are tender stir frequently. Then add tomatoes (ripe, canned or paste) and browning allow to cook down for 2 – 5 minutes (with tomato paste fry to a caramelized colour). Add peas and cook for 2 minutes then add 3 cups of water and salt to taste, bring to a boil. Add rice stirring to distribute rice evenly in pot. Ensure that water is an inch above level of rice. Allow to boil vigorously with lid off until water has evaporated and is not visible above rice. Stir rice rotating from bottom of pot to top (about twice) the cover pot, reduce heat to low. Cook for 25-40 minutes or until rice is fluffy. If rice is still grainy or raw add ½ cup of seasoned water, cover and cook on very low heat.