1/4 lb salt pork, diced
1 each small onion, sliced
1 each celery rib, chopped
1/4 cup tomato paste
3 cup water
1 salt and freshly ground pepp
1 tbsp vegetable oil
1/4 each green pepper, seeded and
1 tsp dried thyme leaves
3/4 cup cooked pigeon peas (black
1 eyed peas can be substituted
2 cup uncooked white rice
Directions
Fry the salt pork in a large skillet until the fat has been released,
then add the vegetable oil. Add the onion and saute until
translucent. Then add the green pepper, celery, thyme, and tomato
paste. Reduce the heat, cover, and simmer for 5 minutes. Add the
peas and cook for another 5 minutes.
Transfer the pea mixture to a saucepan and add the water and salt
and pepper to taste. Bring to a boil, add the rice, and stir. Reduce
the heat when the water returns to a boil. Cook, uncovered, for about
25 minutes, or until the liquid is absorbed. This is usually served
as a side dish.
Servings: 6 servings
Bahamian Peas & Rice Recipe brought to you by Recipe Ideas
Categories: Pork; Rice; Vegetable
The History of Recipes
It is actually possible to trace the history of written recipes far back into the distant past, at least as far back into recorded history as the early Egyptians, and maybe further still. Having said that, these, early cook books were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Progressing into The time of the romans 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the chefs of Roman times used many herbs, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. In the 15th century, people returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices prompted an explosion in recipe books, the majority of which still exist in academic collections. By the arrival of the twentieth century, cookery books were in high demand, mostly due to higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Bahamian Peas & Rice recipe.
