BLACK EYE PEAS COOK-UP RICE
2 cups of long grain rice
1 cup of black eye peas (soaked overnight)
½ lb of salted beef(optional)
1 lb of pickled pigtails(optional)
1 lb beef (with bones preferred)
3 cups of water
2 cups of coconut milk
1 tbsp of finely chopped thyme
1 medium onion minced finely
1 scotch bonnet pepper minced finely
1/4 tsp ground black pepper
1 tbsp casereep or soy (optional)
2 small or 1 large bouillon cubes
1 tsp ground allspice
½ tsp salt
2 tbsp of oil
Method:
In a soup pot, bring pigtails and salt beef to a rapid boil
Reduce heat and simmer for 40 minutes
Discard liquid and set aside
Heat 1 tbsp oil and add black eye peas
Cook until slightly brown
Add 1 tbsp of casereep or soy and allspice
Continue to cook until it’s absorbed
Pour in 2 cups of water
Bring to a rapid boil and reduce to a simmer
Cook black eyes peas for 30 minutes or until cooked but firm
Transfer to a bowl and set aside
Add to 1 tbsp oil, chopped onion and saute
Add beef and saute until all liquid sprung from meat has been absorbed
Add pigtails and salted beef, and cook for 2 minutes
Add rice, scotch bonnet pepper, thyme, black pepper, bouillon,
salt, coconut milk, cooked black eye peas, and the additional water
Incorporate well by stirring and bring to a rapid boil
Reduce to a low fire and simmer for 20 minutes
Fluff with a fork and transfer to a serving platter
** For canned coconut milk, add 2 cups of water to create 3 cups of milk **
9 comments:
Seriously? Soy sauce and casareep? In cook up?
Yes, I know it sounds weird, but try it, and please note that you did not read my post correctly. I said, 1 tbsp Casereep OR Soy Sauce, not both. It is used to add color and flavor to the black eyes peas while it is being browned. My friends Mom made it once and after that everyone was hooked on it's flavor and color, so it became the way many of our friends made it. Also the amount is just 1 tbsp to 2cups of rice and a cup of black eye peas. So final the color is not dark, just golden brown. If you try it, let me know what you think, even if you don't like it. I am never offended by comments that disagree with my posts, so don't feel you have to be anonymous, it is a legit question. I am open to everyone's opinion, and grateful for your comment. Have a Happy New Year!
Anonymous, there are several types of cookup / Pease & rice, I’ve had the casreep one & it was delicious!
As a traveller I have to be very open to try different types of food from diverse cultures.
E.g. Paella is the Spanish Cook up, Risotto is the Italian way, Jollof rice is West African version, Jamaican Pease & Rice, Biryani - (South Asian), Greek Tomato Pilaf, Jambalaya (Cajun/Creole), Kongbap (Korea), Hoppin' John - (Southern United States), Loobia Polo (Green Beans Rice) Central provience in Iran, Nasi Kerabu (Malaysia), Platillo Moros y Cristianos (Cuba), Red beans & rice (New Orleans), Pilaf very similar Middle Eastern, Central and South Asian, East African, Latin American, and Caribbean.
They are all cooked with meat, rice, herbs & veg together :-) Be adventurous & give it a go :-)
I read dozen of recipes for cook up and have successfully made it on prior occasions. I must say, I really like the particular style you prepare this. Down to the detailed instructions and the steps taken to maximize flavor. I am not from Guyanese but do enjoy their dishes. I also use casereep in rice dishes and find that a small quantity adds a suddle taste that adds to the layers to the dish. Such as using Annatto oil primarily for color but adds great flavor in Spanish rice.
Dear Anthony,
Reading your comment makes what I do worthwhile. I never want to withhold tips and or instructions, because of "secret family recipe jargon". I believe in giving all the info that I know, in order for people to have a good end result when they prepare one of my recipes. Thanks so much for your kind commentary, and like you, I love Spanish food, Mufungo is one of my faves, as well as Tostonies. And I make a pretty mean Arroz con Pollo, thanks to one of my good friends from Puerto Rico. In addition, I agree with you that annatto oil gives great color and flavor as well. Stay well, and let me know what your reults turn out like, when you make this recipe.
Hi Deborah I will try your cookup rice recipe but I will substitute the beef with chicken because I still have pepperpot from Christmas with all that beef and oxtail in it. BTW how much does your recipe serve?
Hi Deborah,
I will try your cookup rice recipe but I will substitute the beef with chicken because I still have pepperpot from Christmas with all that feef and oxtail in it. BTW, how msny servings will your recipe yield?
Hey Leonard
A joyous New Year to you! On your question, please not that any meat substitution works well for cook-up-rice. You can also use several types of meats and even add shrimps 8 minutes before the cooking time expires. On servings, if you are serving small eaters, I will say 6-8 to be safe. However I must warn you, folks tend to come back for seconds... If you are having a dinner party and you are serving other things, it will definitely serve 8. Thanks for visiting my site, incidentally how was your Pepperpot??
Hi Deborah,
Thanks for the recipe,I used to depend on My Mother for all my traditional dishes, alas since she passed away I have been having to "try a ting" as we would say in guyana. over the past 3 years my Garlic Pork and Pepperpot has been improving............ the cookup is a whole different story so this year I'm following your recipe will let you know how it turn out.All the best for the new Year
Peace
julio Thijs
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