Pigeon Peas and Rice Recipe

Peas and rice is a dish that is eaten throughout the Caribbean. Pigeon peas are related to the tender green sweet peas but are much higher in protein and vitamins, making this a very nutritious dish.

You will need the following ingredients:

  • 2 cups (11oz/345g) ¬†fresh or frozen pigeon peas
  • 6 cups (48floz/1.45l) water
  • Bouquet garnish of fresh thyme, marjoram, and chives
  • 1 (4lb/125g) salt beef or salt pork
  • 1 tablespoon butter
  • 2 cups (8floz/250ml) rice
  • 1 large tomato, blanched, peeled, and chopped up
  • 1 tablespoon lime juice
  • Red pepper sauce to taste

Using Fresh Pigeon Peas

  1. Cover and boil the peas, herbs, and salt beef in four cups of water for about 1/2 hour. If you are not using salt meat, add salt to taste.
  2. Wash the rice and drain.
  3. Add the rice, 2 more cups of water, butter, tomato, and lime juice.
  4. Bring to the boil, cover, and cook on medium heat for 5 minutes.
  5. Reduce heat to low and let it simmer until all the water is steamed (20-25 minutes).

Using Dried Pigeon Peas

  1. If using dried pigeon peas, use 1 cup of peas and increase the water to 7 cups and cook the dried peas very rapidly for about 10-15 minutes and then reduce to simmer for about 40 minutes or until tender.
  2. Proceed with the recipe as above.

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