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Recipes > Peas and Rice
Guyanese and Trinidadian Recipes

Peas and Rice


½ pt peas (pigeon peas, or split peas, or black-eye peas, or soya beans)
½ lb salt beef or pig tail
1 small dry coconut
1 onion, chopped
2 tbsp oil
1 pt rice
½ cup shrimp, fresh or dried if desired


  • Wash the peas and soak in 1 pint water -- overnight if necessary.
  • Grate the coconut, pour 1 pint of water over the grated flesh, and squeeze well to extract all the flavour. Remove the cous-cous (grated coconut bits) and discard, saving the "milk" remaining.
  • Cut the salt beef or pig tail into small pieces. Wash to remove the salt. Chop the onion finely.
  • Heat the oil, and fry the onion and meat for about 15 minutes.
  • Add the peas, stir and leave to sauté for about 5 minutes.
  • Add about 1½ pt of water, and cook until the peas are partially tender.
  • Add the rice, coconut milk and salt to taste.
  • Stir, cover the pot and allow to boil rapidly for 5 minutes.
  • Reduce the heat and allow to simmer gently for about 30 minutes or until rice is dry.
  • Stir once or twice to prevent burning. Put in shrimp about 15 minutes before the rice is finished. Serve hot.

Note: Adjust the quantity of water carefully as the target consistency is a moist rice, which is neither soppy nor dry like fried rice.

Alternative Recipe

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.


½ pint pigeon peas (or split peas or blackeye peas)
1 small dry coconut
1 chopped onion
2 tbsp oil
1 pint rice
½ cup shrimps (fresh or dried)


  • Soak peas overnight.
  • Grate coconut. Pour over one pint water and squeeze for coconut milk.
  • Heat oil. Fry onions and peas. Cook until peas are tender.
  • Add rice and coconut milk. Cook gently for about 15 minutes and add shrimp. Cook for about 15 minutes more, or until rice is soft enough.

Note: Shrimp can be substituted with any other meat.

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