|Pigeon Peas & Rice (Trinidad)|
heat the oil over med-high heat until very hot. add sugar and watch very carefully keeping the meat, pot spoon pot cover or splatter screen handy. when the sugar is very dark brown (caramelized) add the meat carefully and stir to brown all pieces. (I try to squeeze out any liquid in the bowl to avoid a big splash and to allow the meat to fry rather than boil)
Turn the heat to med-low and let it fry for about 5 mins. turning frequently. wash the rice and add to the meat and stir fry this for about 1 min. add the rest of the ingredients and fry for another minute. add 3 cup of water and bring the pot to a boil. turn heat down to low and cook covered. Drink the rum now. check the pot after about 8-10 mins. and turn it making sure its not dried out yet if necessary add a little water. when the rice is tender remove cover and turn the heat off. let it sit for a few minutes and stir it up a little to dry out.
serve with the usual slice cucumbers, tomatoes, lettuce, cress etc accompanied by a good W.I. rum.
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