Pigeon Peas & Rice Serves 6
Like funchi in the south, this hearty dish accompanies almost any meal in Windward Islands. Black-eyed peas may be substituted when pigeon peas are not available.
Soak overnight in ample water:
1 cup dried pigeon peas
Drain them well and place peas in a heavy kettle with:
4 cups fresh water
1 or 2 cloves garlic, minced
1 medium onion, minced
A sprig of fresh thyme
2 Tbs. butter
Salt and pepper
Bring these ingredients to a boil, reduce heat, and simmer them for about one-half hour. Add:
1 cup rice
(If fresh peas are used, add one-half pound of them to the kettle with the rice). There should be about two and one-half cups liquid with the peas and rice. Simmer the combined ingredients for about twenty minutes, stirring occasionally until rice is fluffy and the water is absorbed. This dish may be served either hot or cold.