
Pigeon Peas and Rice with Grated Tomato and Fried Okra
Make this Tonight - "Joyous Kwanzaa!"
Ingredients
- 1 cup dry pigeon peas, or black-eyed peas
- 2 cups short grain rice
- 4 large cloves garlic, sliced thinly
- 1 white onion, small dice
- 2 bunches scallions, small dice
- 1 scotch bonnet or habanero, seeds removed small dice
- 1 green bell pepper, small dice
- 1 Anaheim pepper, small dice
- ½ t chili powder
- Salt to taste
- ¼ lb fresh okra sliced thin and long
- 1/2 cup canola oil
- 2 large late summer heirloom tomato
- Lemon juice to taste
- 4 cups coconut water
Steps
- In a medium saucepan, sweet the onion, garlic, scallion, habanero pepper, green bell pepper, and Anaheim pepper until translucent. Season with salt and chili powder
- Add the pigeon peas and stir, then add the coconut water and let cook at a simmer until the pigeon peas are soft, about 1.5 - 2 hours
- While the peas are cooking, thoroughly rinse the rice until the water runs clear
- Heat 1 ½ cups of canola oil in a small frying pan, set up a small sheet tray with a paper towel. When the oil begins to smoke slightly, drop in the okra and fry until crispy, set aside
- Cut the 2 tomatoes in half. Using the large side of a box grader, grate the tomatoes into a medium sized bowl, leaving the skin on the box cutter. Season tomato pulp with lemon juice and salt
- Once the peas are cooked through and soft, add the rinsed rice and cover the pot for 15-20 until the rice is cooked.
- When the rice has absorbed all the liquid and is cooked through, stir and season again to your liking.
- Transfer peas and rice into a large serving platter and use a spoon to create a well in the rice. Spoon the seasoned tomato pulp into the well and top with the fried okra