Rice and Peas and Salted Pigtail || TERRI-ANN’S KITCHEN

salted pigtail

🥗Healthier: smoked turkey

💰Cheaper: pork belly

Smoked turkey reduces fat while maintaining flavor.

coconut milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Evaporated milk is more affordable and still creamy.

Soak 2 cups of red kidney peas in 3-4 cups of water for a few hours.

Add thyme and garlic to the soaking peas.

Boil the peas for about an hour until they start to soften.

Add fresh salted pigtails to the pot after the peas have softened.

Top up with about 3.5 to 4 cups of water to cook the rice.

Add 2 scotch bonnet peppers to the pot.

Boil the pigtails with the peas for about 45 minutes.

Remove the scotch bonnet peppers to prevent them from bursting.

Add 2 small no salt cubes to the pot for flavor.

Add a heaping tablespoon of fresh green seasoning to the pot.

Add chopped scallions from the garden to the pot.

Pour in the whole can of coconut milk, ensuring it has a high coconut extract content.

Mix everything well in the pot and add 2 fresh scotch bonnet peppers.

Cover the pot and let the coconut milk cook for about 10 minutes.

Wash 4 cups of jasmine rice while the coconut milk is cooking.

Add the washed rice to the pot after 10 minutes of cooking the coconut milk.

Add 2 tablespoons of Kerrygold butter to the pot.

Turn down the heat and ensure a good water to rice ratio.

Cover the pot and let it simmer for about 15-20 minutes.

Fluff the rice and peas after cooking and serve.

Cooking Techniques

Equipment Needed

Spice Level: