©2000
AuthorDartagnan"an abaco islands exclusive, from restaurants to grills and bars, to church cookouts and yes, even trunks of cars, this is a delicious island staple!"
Cook Pigeon Peas, strain off the amount of peas needed. Reserving rest and liquid.
In a large 3 quart saute pan or Magnalite skillet, cook bacon for 4 minutes over medium heat, add green onion slices and cook until crisp and crumbled. Remove bacon and green onions from pot leaving fat. (add small amount of bacon grease or duck fat)
Add diced onion, pepper season with counter season and sauté a couple minutes. until the mixture is pulp
Add garlic and saute a couple more minutes, stirring to not burn garlic.
Add tomato paste and cook until most of the liquid in the pan has evaporated. Add Kitchen Bouquet and combine well.
Add the drained Pigeon peas, salt, and pepper and cook for 2 minutes.
Pour in the rice, stir to combine and let cook a minute or so, do not burn. Now add stock and water or combo. Mix well.
Place smoked pork next in center of skillet and sprig of thyme.
Bring to full boil for a minute or so. Cover and bring to low simmer. Simmer around 25 minutes. Just sliding cover a little to the side, check and see if all liquid is absorbed, if not, keep simmering in 5 minute increments. When all is absorbed, DO NOT UNCOVER, move pan to cold burner COVERED and let stand 10 minutes. Only, then, fluff with large fork and stir to mix with large wooden spoon, replace cover and let stand 10 minutes.
May be garnished with fresh cut scallions.
Ingredients
Directions
Cook Pigeon Peas, strain off the amount of peas needed. Reserving rest and liquid.
In a large 3 quart saute pan or Magnalite skillet, cook bacon for 4 minutes over medium heat, add green onion slices and cook until crisp and crumbled. Remove bacon and green onions from pot leaving fat. (add small amount of bacon grease or duck fat)
Add diced onion, pepper season with counter season and sauté a couple minutes. until the mixture is pulp
Add garlic and saute a couple more minutes, stirring to not burn garlic.
Add tomato paste and cook until most of the liquid in the pan has evaporated. Add Kitchen Bouquet and combine well.
Add the drained Pigeon peas, salt, and pepper and cook for 2 minutes.
Pour in the rice, stir to combine and let cook a minute or so, do not burn. Now add stock and water or combo. Mix well.
Place smoked pork next in center of skillet and sprig of thyme.
Bring to full boil for a minute or so. Cover and bring to low simmer. Simmer around 25 minutes. Just sliding cover a little to the side, check and see if all liquid is absorbed, if not, keep simmering in 5 minute increments. When all is absorbed, DO NOT UNCOVER, move pan to cold burner COVERED and let stand 10 minutes. Only, then, fluff with large fork and stir to mix with large wooden spoon, replace cover and let stand 10 minutes.
May be garnished with fresh cut scallions.