Split Peas And Rice With Pigtail Food

SPLIT PEAS AND RICE WITH PIGTAIL

Steps:

• Put the split peas to soak for 1 hour. Boil the rice and set aside.
• Pressure cook the pigtail for 10 - 15 minutes and set aside. Put the split peas to boil until soft.
• Saute the onion, garlic and pimento pepper. Add the pigtail and let cook for about 2 - 3 minutes. Pour in the split peas then add the roucou and hot pepper (whole).
• Add the coconut powder and allow to simmer for 10 minutes add salt to taste. (Note: What we're looking for is semi thick consistency. Not too thick; not too watery).
• Mix in the chadon beni. Serve over rice.

SPLIT PEAS AND PIG TAILS

Steps:

• Boil the pig tails in 2 quarts water for 1 1/2 hours, changing the water every half hour until the pig tails are soft and most of the salt has been removed.
• Boil the split peas and ham hocks in 2 quarts water until the split peas are soft, about 1 hour. Remove the ham hocks from the pot. Add the onions and peppers to the split peas and season with the salt, black pepper and oregano. Boil until the vegetables are soft, about 20 minutes. Add the softened pig tails and the butter. Let cook for another 15 minutes until done. Serve over steamed white rice.

PIGEON PEAS AND RICE

Steps:

• Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
• Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.

SPLIT PEA AND RICE SOUP

Steps:

• Rinse the peas.
• Put them in a soup pot with 3 cups of water and bring to a boil.
• Reduce heat, cover, and simmer for 45-60 minutes.
• Meanwhile, saute the onions and garlic in olive oil until onions are translucent.
• Mix in the spices and saute for 5-10 minutes, stirring frequently to prevent burning. Set aside.
• When peas are cooked, stir in the onion mixture along with the stock.
• Add the lemon juice and cooked rice and season with salt and pepper.
• Stir in the parsley and gently reheat.

WILD RICE AND SPLIT PEA SOUP

Steps:

• Sauté onion garlic, celery and mushrooms in oil.
• Stir in water, split peas, carrots, potatoes, herbs and rice. Bring to a simmer. Reduce heat to a simmer and cook until peas are tender.
• Serve hot with some crusty bread.