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A Kind of Bahamian Peas and Rice!

June 26, 2012

Summer is rolling!

Its hot here in the mountains….maybe too hot. I never thought I’d say that, having moved to the middle of the Rocky Mountains from the middle of GA. But really. At least the lakes and rivers here stay pretty freezing. Less like hot tubs and more like relief. Anyways..my apologies for falling off the map for a bit. As it happens, I haven’t lived in one place for more than two weeks since the beginning of April. Adventures!

And lucky for you, the most recent one comes with recipes and a few great photogs.

Jump to the family vacation. I joined my parents and my two sisters in the Bahamas for a week. It was a blast. Mostly, it was laying in the sun and enjoying the bright sun and a good book. It was also snorkeling and a bit of exploring the island and lots of cooking adventures. Mostly fish related, with one somewhat terrifying land-crab boiling adventure. Land crabs-giant crabs that live on the land and walk the roads at night. We went on a little excursion with our friend John and watched in awe as he deftly captured these monsters with a stick. Seriously..just a stick. We kept them in a 5 gallon bucket until they started to climb out. Anyways, you boil crabs alive..it was a sight to see us wrestling with the top of the pot. Needless to say, we had less help cooking them than we did catching them.

Anyways, I also got to experience a local Bahamian dish, peas and rice. It is served like we serve french fries here in the states..as a side for lunches and dinners. In lieu of attempting to do the dish justice, I kind of made up my own version with some of the things in the fridge that needed to be used up before we left. Pretty yummy.

Bahamian Peas and Rice Remix:

2 cups dry long grain white rice

4 cups water

1/4 cup butter

1 can coconut milk

about 2 or 3 cups pigeon peas (you can use lady peas..)

salt and pepper to taste

Directions: Boil rice, water and butter for 15 or so minutes (the rice doesn’t have to be all the way done). Add coconut milk, peas and spices, simmer 20 or so minutes until the liquid is gone. Serve warm with fish or crab.

Super easy and pretty tasty! To be honest, I am not a huge rice fan, but I liked that this was a bit more flavorful and also, it went great with some pan fried Mahi! Unfortunately, I don’t have any photos of this dish do to a lack of technology at the time, BUT it was good. I am sure you can visualize peas and rice?

Enjoy!

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