Cookup rice is an all-in-one preparation. Although any kind of meat or fish can be used. I prefer beef. This meal can also be prepared without any meat – just add a little more peas or beans.
It’s superb when eaten with pepperpot
Ingredients:
- 1 lb fresh beef
- 1/2 lb corn beef (salt beef)
- 1/2 lb beef tripe (optional)
- 1 lb dry pigeon peas or 2 tins
- Black eye can also be used
- 1 pint rice (parboil or basmattie parboil takes a little longer to cook)
- 1 1/2 tins coconut milk
- 1/2 head garlic(chopped)
- 1 medium onion (chopped)
- 2 stalk celery (chopped)
- 4 head scallion/shallot(chopped)
- 6 sprigs fresh thyme or 1 tps dry
- 1 medium hot pepper
- 1 punch fresh basil (chopped)or 1 tea spoon dry
- 4 beef bullion
- 1 potspoon oil
- 1/2 tbs sugar
- salt if needed
Preparation:
- Soak dry peas overnight if not using peas in tin
- Wash all meat and cut it into small pieces
- Heat oil in a pot/pressure cooker
- add all meats and fry allowing all juices to evaporate
- Add all other ingredients EXCEPT RICE, MILK, AND PEAS IN TIN
- Add 3 cups of water boil or pressure until meat is 3/4 tender you may need to pressure for 7 minutes on high, if boiling you will need to add water as needed
- Add soaked peas and allow it to boil until peas are tender-ish. NOTE: black eye boils before pigeon peas, if you are using tin peas then you will add that with the rice
- Add rice and milk
- Stir and taste – add salt if needed
- Cover and allow to simmer for a few minutes
- Add 2 cups water, cover, and simmer on low heat for 10 minutes
- Check rice for tenderness – add little a water if needed
- When the rice is 3/4 done remove the cover and allow the liquid to evaporate
- Cover and remove from heat
- Allow it to sit for 10 minutes
- NOTE: okra and/or spinach can be added when rice is 1/2 done. The okra head and tip must be removed if the tips can cut easily discard them, as they will not cook
