O's Corner: Peas & Rice

Growing up in a West Indian home meant eating peas and rice as a diet staple. There are different ways of preparing this dish depending on what island the cook is from. This is the recipe I most often prepare. It is a Jamaican recipe with variations based on my mother's peas and rice. I don't recall my mother preparing it with the coconut. I love the nutty sweetness it adds. This is usually served with gravy or a sauce if you prefer. You can add chopped tomatoes, red and/or green pepper, pineapple or mandarin oranges if you don't want to use gravy. I know a lady who adds salsa to add a kick.

PEAS & RICE

• 3 cups long-grain rice (I prefer Uncle Ben's rice)
• 1 cup peas pigeon or red or your preference)
• few sprigs of thyme or teaspoon of dried thyme
• 1 cup shredded coconut (soaked in 1 quart hot water)
• salt
• 1 clove garlic
• 2 stalks scallion or spring onion or small yellow onion
• 1/4 teaspoon black pepper

If using dried peas, soak overnight then rinse and drain. If using canned peas, this is not necessary. Express coconut through a sieve until all water is used, which will create coconut milk. Place peas in a saucepan with the coconut milk and add a clove of garlic, slightly bruised (mash once, with a large knife or spoon). Cook until peas are tender, but not overcooked. Add chopped scallions or onions, thyme, salt, black pepper, and rice adding more water if necessary in order to cover rice. Cook over medium heat, covered, stirring once or twice until rice is well cooked.

NOTE: A very small bit of Salt Pork or bacon drippings is sometimes added after the peas have been boiled. Do not add salt to peas before they are cooked (it slows cooking time and can make dish too salty).

Remember: Until next Wednesday, keep it simple and fast