Serves: 4
Preparation time: 10 min
Cooking time: 50 min
Level: Easy
Ingredients:
2 cups uncooked rice, washed
½ lb. dry split peas, cooked
½ cup saltfish flakes, boiled
2 tbsp. oil
½ cup ochro, sliced
1 cup coconut milk
2 sprig chive, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, crushed and finely chopped
1 small onion, finely chopped
½ cup tomatoes, chopped
1 small sweet pepper, chopped
1 tbsp. Chadon Beni, finely chopped
1 small bouillon cube (optional)
2 tsp. tomato paste
salt to taste
1 hot pepper (optional)
Water
Directions:
In a deep heavy pot cook the onion and garlic in the oil until golden brown. Then add the ochro and cook until tender. Add the tomatoes and saltfish. Cook for about 2 minutes. Add some water and stir often so the ingredients don't stick to the pot.
Then add the split peas. Pour some more water and cook for about 5 minutes. Add all the seasonings, peppers and tomato paste to the broth. Pour the coconut milk and mix. Add the rice and more water to cover all the ingredients. Cover the pot and leave for about 15 minutes to simmer.
Uncover the pot and stir the rice often to ensure that the rice don't stick. A little more water may have to be added if rice needs to cook a little bit more. When most of the water has evaporated and the rice is tender remove and cool before serving.
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Source: simplytrinicooking.com
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