Oxtails and Bahamian Rice & Peas

 


My friend Anika and I met last year in Barbados. She is from the Bahamas and I am from New York. While out to dinner with mutual friends, we started talking about yoga, food and cooking. We exchanged contact information to keep in touch. Six months later we both were planning our trip to Trinidad for Carnival.  Anika and her husband Ryan knew this was my first trip to Trinidad for Carnival, and included my friend and I in All their plans (along with 17 of their other friends).  I was so grateful to be a part of such a wonderful group of people.  We had an absolute blast at Carnival. After we got back, Anika was visiting her mom. She left her mom's house, and started to head home. Then realized she wanted to send me some traditional, authentic recipes from the Bahamas. She reversed the car, and went back to get the cookbook (Gourmet Bahamian Cooking by Marie Mendelson and Marguerite Sawyer). She shared over 16 recipes with me.  I was overjoyed!


Mas- February 2015


This is the second time I have made this Rice and Peas recipe. The first time, I followed it exactly. Tonight, I made a slight change. I used butter instead of the pork or bacon drippings. Still just as delicious!  



Rice and Peas

Ingredients:

1/4 pound salt pork, chopped fine (or fat cut from a baked ham, or bacon drippings) *I used butter tonight instead*
1 onion chopped
1 cup canned tomatoes or 2 tablespoons tomato paste
Salt, Pepper and Thyme to taste (1Tsp per cup of rice is what I used for the salt and thyme along with a dash of pepper)
1 cup pigeon peas or blackeye peas
3 cups water
2 cups rice

Directions:

Fry salt pork to get the fat. Add onion, tomato, salt pepper and thyme. Stir all together and continue cooking. Add peas and 3 cups of water. Let come to a boil and stir in rice. Cover and cook on low until rice is tender and water is absorbed approximately 1 hour.  Stir once every 25 minutes. 

Oxtails



I got this recipe from Caribbean Pot. It is a tremendous recipe. Absolutely fantastic! 


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