RECETAS Y COCINA

Ingredients

• 1 1/2 lb of beef
• 1 1/2 lb of chicken
• 1/2 lb salt fish, such as cod (optional)
• Sprigs of thyme
• 2 1/2 cups of pigeon peas
• 4 cups of rice
• 2 onions diced
• 2 scallions
• 2 sticks of celery
• 1/2 red pepper
• 1/2 orange pepper
• 2 carrots
• 1/2 small cabbage
• 2 packages of coconut milk powder
• 8 cups of water or chicken broth

Preparation

Soak your peas overnight. Any kind of peas can be used including pigeon peas, or black-eyed peas.

Season your meat (chicken, beef or pork) with garlic, scallions, onions, pepper salt and refrigerate up to 24 hours ahead of time.

The next day, boil peas until they are tender, saute beef until a little tender and brown chicken. Add peas and meats (salt fish is optional) to a large cooking pot with fresh thyme.

Cut up onions, scallions and celery and add to the pot, then add a package of powdered coconut milk to make around three cups of coconut milk.

Put the powder in very hot water and mix until dissolved. You can use canned coconut milk, but it is very high in fat. The best flavour is derived from freshly grated coconut. In this case, dig flesh out of the shell, grate the coconut, add water and squeeze separating the milk from the husk using a strainer.

Put in the rice, carrots, cabbage and any other vegetables and water or chicken broth.

Bring to a boil, cover and let simmer for 30 to 40 minutes or until liquid is absorbed by rice.

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