Pigeon Peas and Rice is a traditional Anguillan recipe for a classic one-pot dish or accompaniment of pigeon peas cooked with rice (and sometimes salt beef) that is the national dish of the island. The full recipe is presented here and I hope you enjoy this classic Anguillan version of: Pigeon Peas and Rice.
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This is Anguilla's national dish and the recipe below is a traditional way of preparing the dish.
Ingredients:
juice of one lime
70g rice, washed and drained
1⁄4 tsp thyme
1 tbsp butter
dash of hot pepper sauce
115g salt beef (optional)
100g of dried pigeon peas (or 225g of fresh pigeon peas or 400g tin of pigeon peas, drained 16)
salt and freshly-ground black pepper, to taste
Method:
If using dried pigeon peas, pick them over, wash then place in a large bowl of water and set aside to soak over night.
The following day, drain and rinse the pigeon peas.
If using salt (corned) beef, cut into serving-sized pieces, place these in a saucepan along with the pigeon peas, cover with plenty of water then bring to a boil and cook for about 50 minutes, or until the meat and beans are tender. Reserve 250ml of the cooking liquid and make up to 500ml with water. Set the meat aside. If making without the beef then just cook the pigeon peas in the same manner, reserving 250ml of the pigeon pea stock.
Place the pigeon peas (and beef, if using) back in the pan then pour over the 500ml of stock. Stir in the rice then add the lime juice, thyme, hot sauce and butter. Bring just to a boil, cover the pot, reduce the heat to a gentle simmer and cook for about 20 minutes, until the rice is just tender and the liquid has been absorbed.
Take off the heat and set aside to stem for 10 minutes. Fluff the rice with a fork and serve.
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