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Pigeon Peas and Rice
A local favorite and a staple in most Anguillian households, pigeon peas and rice take the place of potatoes at lunch and dinner.
Pigeon peas grow as a crop in Anguilla and this dish tastes best when fresh peas are used, but dried or canned peas work almost as well. Rice and Peas serve as a side dish with fish, pork or lamb.
1/4 lb. salt beef (Optional)
1 cup of rice
2 oz. dried pigeon peas OR
1/2 lb. fresh pigeon peas OR
1 can of pigeon peas 16 oz
Water
Salt
1 tbsp. butter
1/4 tsp. thyme
Dash hot pepper sauce
Black pepper
Lime juice
Method:
Soak dried peas in water overnight.
Throw away water. Add fresh water and cut up beef.
Simmer until cooked. Measure liquid and add water to make 2 cups of liquid. If using fresh green pigeon peas, simmer in salt water until cooked. Measure liquid and add water to make up 2 cups of liquid. If using a can of peas, add water to make up 2 cups of liquid. Bring peas and 2 cups of liquid to boil, add 1 cup of rice and seasonings, stir, cover and simmer until all liquid has been absorbed (around 20 minutes).
Source: http://www.anguillaguide.com