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 quite possible to prove the history of recipes far back into the far past, in fact as far into history as the early Egyptians, and maybe even further. However, sadly, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
During Roman times 25BC a roman called Apicius created some documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main course and afters, something we still use today. Aspicius describes how the chefs of Roman times were skilled in the use of many different spices and herbs, including some familiar names like thyme, rue and parsley. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices led to an increase in manuscripts on food, most of which are now in academic collections. By the time we get to the twentieth century, cookbooks are greatly in demand due to better eduction, increased leisure time and a general increase in wealth. |
We hope you enjoy this Bahamian Peas & Rice recipe.
