Rice and Peas

A local favorite and a staple in most Anguillian households, rice and peas take the place of potatoes at lunch and dinner.

Pigeon peas grow as a crop in Anguilla and this dish tastes best when fresh peas are used, but dried or canned peas work almost as well. Rice and Peas serve as a side dish with fish, pork or lamb.

1/4 lb. salt beef (Optional)
1 cup of rice
2 oz. dried pigeon peas OR
1/2 lb. fresh pigeon peas OR
1 can of pigeon peas 16 oz
Water
Salt
1 tbsp. butter
1/4 tsp. thyme
Dash hot pepper sauce
Black pepper
Lime juice

Soak dried peas in water overnight.
Throw away water. Add fresh water and cut up beef.
Simmer until cooked. Measure liquid and add water to make 2 cups of liquid. If using fresh green pigeon peas, simmer in salt water until cooked. Measure liquid and add water to make up 2 cups of liquid. If using a can of peas, add water to make up 2 cups of liquid. Bring peas and 2 cups of liquid to boil, add 1 cup of rice and seasonings, stir, cover and simmer until all liquid has been absorbed (around 20 minutes).

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