Anguillan food is a tasty combination of several cultures: mostly English, French, African, and Indigenous. It’s similar to the cuisines of neighboring nations – it’s full of Caribbean flare.
For Anguilla’s Recipe of the Week, we’ve got Anguillan Rice and Peas.
Anguillan Rice and Peas
Serves 4 as a side dish
Ingredients:
1 cup uncooked rice
1 cup water
1 cup salt beef or pork, diced
1 can pigeon peas (16oz), drained and rinsed*
1 teaspoon lime juice
¼ teaspoon thyme
1 clove garlic, minced
1 teaspoon hot sauce
1 tablespoon butter
Salt and pepper, to taste
Directions:
In a large pot, combine rice with the water and meat. Bring to a boil, stir, and then reduce to low heat, cover, and simmer until rice is tender. Stir in the peas through butter, and continue to cook over low heat for another 10 minutes. Season with salt and pepper and serve hot.
*Note: green peas or lima beans can be substituted if pigeon peas can’t be found.
Coming up on Saturday on Food Freeway: Dominica! Hungry for more foodie reading material? Head over to Wanderfood Wednesday!