Total Time
50mins
Prep 10 mins
Cook 40 mins

A Guyanese recipe I found on a site for Caribbean recipes. If you cannot find a scotch bonnet pepper, you may sub habanero. I haven't tried this yet, and the recipe does not specify servings, so I'm guessing. To give the flavor of the scotch bonnet pepper, but not the heat, simmer it whole as directed in the recipe, but take it out before serving.

Ingredients Nutrition

Directions

  1. Bring water to a boil, add peas. Cook until soft.
  2. In another pot boil the pig tail or salt beef until most of the salt is removed.
  3. Drain the pig tail or salt beef from water and set aside.
  4. To the water, add chopped onion, garlic, thyme, tomatoes, meat, coconut milk or creme, pepper,and rice. Bring to a boil then lower heat and cover pot to steam rice for 30 minute.
  5. Add the peas and pig tail or salt beef to the rice and serve.