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Pigeon peas & rice

St. Martin specialty : Pigean peas and rice

rice and peasLike funchi in the South, this hearty dish accompanies almost any meal in the Winward Islands.

Black-eyed peas may be substituted when pigeon peas are not available.

Serves 6.

Soak overnight in ample water 1 cup of dried pigeon peas.

Drain them well and place peas in a heavy kettle with :
- 4 cups of fresh water
- 1 or 2 cloves garlic, minced
- 1 medium onion, minced
- a sprig ot fresh thyme
- 2 tbs. of butter
- salt and pepper.

Bring these ingredients to a boil, reduce heat, and simmer them for about one-half hour.
Add 1 cup of rice.

(If fresh peas are used, add one-half pound of them to the kettle with the rice).
There should be about two and one-half cups liquid with the peas and rice.
Simmer the combined ingredients for about twenty minutes, stirring occasionally until rice is fluffy and the water is absorbed.
This dish may be served either hot or cold.


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