Anguillan Rice and Peas RecipeOrigin: Anguilla Period: Traditional |
Ingredients:
150g rice 
Anguillan Rice and Peas Preparation:Method:Add the pigeon peas to a large bowl, cover with water and leave to soak over night. The following day, drain the peas and add to a pan along with the chopped salt beef. Cover with plenty of water, bring to a boil then simmer until the peas are tender (about 2 hours). Drain the peas and meat but reserve the liquid. Return the peas to the pan and measure the liquid to make 500ml (if less than this add water to make 500ml in total). Bring the peas to a boil then stir in the rice and season with salt, black pepper, lime juice and the hot pepper sauce. Return the mixture to a boil then reduce to a simmer, cover and cook for about 20 minutes or until the rice is tender and the liquid has been absorbed. Stir-in the butter, adjust the seasonings and serve. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Anguillan Rice and Peas to your online bookmark site: 
|
|
More Caribbean recipes... More Rice recipes... More recipes for Stews... More recipes for Meat... More recipes using Beans and Pulses... More recipes for Beef... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with rice and beans as primary ingredients: Liberian Rice and Peas Bengali Pilau Rice Ancient Fruit Pease Pudding Midia Pilaf Ethiopian Ginger Vegetables II Iron Age Mushy Peas Corn and Rice Bread Steamed Black-eyed Bean Dumplings Lentil Curry with Japanese Knotweed and Sweet Potatoes Rice and Mushrooms Xarba Arbija Chubbagin Lélé et Raabie Fragrant Coconut Rice Akara II Karabakh Loby Siserr Azuki Beans with Squash and Kombu Arni kai aspro phasoli Ragout Prawn Biryani Sharbat Adas Lamb Shanks with Chickpeas Belizean Chicken Breakfast Black Eyed Pea and Benne Seed Dip Beans and Caraway Ekuru with Ata Sauce Sabji Pakore Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
