I need a recipe for Bahamian "peas and rice" Any Help?

Question

I ate at a place called Simply Native on Grand Bahama and would love to know how to cook these "Peas and rice". Also any help on how to fix lamb would be appriciated!

Answer 1

1 c. pigeon peas - boil until tender
2 strips bacon - fry and crumble
1 chopped onion - cook in bacon fat
1 chopped bell pepper
1 tomato, skinned, seeded, chopped OR 1 Tbs. tomato paste
1/2 tsp. salt
black pepper
1/2 tsp. thyme
2 c. water
1 c. rice

Bring all the above ingredients EXCEPT rice to a boil. Add rice and simmer until cooked.

Bahamian Lamb Curry

1/4 cup Vegetable oil
2 lb Boneless lamb shoulder* or beef chuck, trimmed of fat and cut into 1-inch cubes
2 tbl Butter
1 cup Finely diced onion
1/2 cup Finely chopped celery
3 x Cloves minced garlic
3 tbl Curry powder
1/2 tsp Ground cumin powder
1 tbl Tomato paste
4 cup Chicken broth
1/4 tsp Dried thyme
1 x Bay leaf
2 cup Peeled carrots, cut into 1/2-inch dice (4 medium)
3 cup Peeled, all-purpose potatoes, cut into 1/2-inch dice (1 1/2 pounds)
1/2 tsp Salt
3/4 cup Coconut milk, regular or light
2 tbl Fresh lime juice
Salt and freshly ground black pepper
1/4 cup Chopped cilantro, for garnish, optional
Cooked rice and cilantro for serving

# If you can't find boneless lamb shoulder, buy 3 to 31/4 pounds of lamb shoulder chops. When you get them home, cut out the bones and remove as much of the fat as possible. Cube the remaining meat into 1-inch dice.
# In a saucepan large enough to hold the lamb in a single layer (or in batches) over moderate heat, heat the oil. Pat the lamb cubes dry with paper towels and brown them, over medium high heat, for about 10 minutes until brown on all sides. As each batch is done, remove them to a bowl.
# When the lamb is brown, discard the fat from the saucepan and replace it with the butter. Melt the butter over moderate heat, then add the onion and celery and cook uncovered, stirring once or twice, for about 5 minutes or until tender. Add the garlic, curry powder and cumin and saute for about a minute to cook the spices.
# Add the tomato paste to the curry, then whisk in the chicken broth, thyme and bay leaf. Return the lamb to the saucepan and add the carrots and potatoes and season with 1/2 teaspoon of salt. Bring the liquid to a boil over high heat, cover and simmer, over low heat, with the lid ajar, for 1 to 1 1/4 hours or until the lamb and the vegetables are tender.
# Strain the solids, and thoroughly degrease the juices. Discard the bay leaf and return the degreased juices to the saucepan. Over high heat, boil the juices down until 1 cup remains. Add the coconut milk, return the meat and vegetable solids to the pot and simmer the stew to reheat. Stir in the lime juice and season with salt and pepper to taste. Serve over plain boiled rice and garnish with cilantro.

Answer 2

Bahamian Peas ‘N Rice


6 slices bacon, diced
1 small onion, diced
1 small green pepper, diced
1 stalk celery, diced
1 (15 ounce) can pigeon peas, drained
¼ cup tomato paste
1-cup rice
2 1/2 cups water
1-teaspoon fresh thyme
Salt and pepper to taste

Fry bacon until it is crisp. Add the onion, green pepper, and celery and cook until the mixture is pulpy.

Add tomato paste and cook until most of the liquid has evaporated. Add the drained pigeon peas and all spices and for cook for 2 minutes.

Pour in the rice and add water. Cover the pot tightly and simmer until all the liquid is absorbed, around 15 minutes.

NOTE: This is a recipe from the BEST RECIPES OF THE BAHAMAS cookbook which I got while we were in Marsh Harbor. We liked it better than the recipe we ate there, as this was more moist. I did use basmati rice, as that is the rice we prefer. And the only place around here (Ft. Myers) that carries pigeon peas is Winn Dixie!

Answer 3

Original recipe yield:
8 servings
PREP TIME 10 Min
COOK TIME 45 Min
READY IN 55 Min

INGREDIENTS

* 1 tablespoon vegetable oil
* 1 onion, chopped
* 1/2 green bell pepper, chopped
* 8 ounces cubed cooked ham
* 1 tablespoon tomato paste
* 1 tomato, chopped
* 2 slices bacon - cooked and crumbled (optional)
* 8 ounces corned beef, chopped
* 1 (15 ounce) can pigeon peas, drained
* 2 sprigs fresh thyme
* salt and pepper to taste
* 1 (10 ounce) can coconut milk
* 6 cups water
* 1 teaspoon browning sauce
* 3 cups uncooked brown rice

DIRECTIONS

1. Heat oil in a large pot over medium heat. Add the onion, and fry until transparent. Stir in the green pepper, ham, tomato paste, tomato, bacon, corned beef, and pigeon peas. Season with thyme, salt, and pepper. Bring to a simmer.
2. Stir in the coconut milk, water and browning sauce, and bring to a boil. Stir in the rice.
Return to a boil, then stir, cover, and reduce the heat to low. Simmer for about 45 minutes, until rice is tender. Stir occasionally.

Servings Per Recipe: 8

Amount Per Serving

Calories: 548

* Total Fat: 21g
* Cholesterol: 52mg
* Sodium: 564mg
* Total Carbs: 65.3g
* Dietary Fiber: 5.2g
* Protein: 24.6g



Hope this helps! =)

Answer 4

Syrup and yogurt is a good mix especially if you make your own yogurt. We like smoothies in the summer. I never use a recipe. I just pull out the blender and pour in a cup of yogurt. I start tossing in whatever fruit I have on hand. I sweeten with a little honey and thin it with a little milk if necessary. If you like icy smoothies, freeze some milk in an ice cube tray and drop in a few cubes. I fried chicken with a crushed Ritz cracker coating when I realized I was out of flour. Now I use that coating deliberately on occasion. It's pretty good on breaded pork chops too. After I'd done this a couple of times, I found a recipe in an old cookbook. So, I guess it wasn't all that original. Way back when I was in junior high school, my best friend and I fried up some breaded dill pickle slices and pickled beets. They were pretty terrible as I remember but neither of us would admit it at the time.