Friday, July 11, 2008

Bajan Rice & Stew

  • 8 oz. Stew beef
  • 1 large carrot - peeled and sliced
  • 2 medium potatoes - peeled and quartered
  • 2 tbsp. Bajan Seasoning
  • 1/4 tsp. Seasoned salt
  • 1 tbsp. Gravy browning
  • 2 tbsp. Tomato ketchup
  • 1 cup Water
  • 2 tbsp. Vegetable oil
  • 2 cups long grain rice soaked in water for 2 hours
  • 1/2 cup pigeon peas soaked in water overnight - if possible use the canned variety and then you will need 1 cup.
  • 1 oz. Salt pork
  • 1/2 tsp. Thyme
  • 4 cups water

For the stew:
  • Wash and cut beef into bite sized pieces then rub with the Bajan Seasoning and Tomato Ketchup.
  • Heat the oil in a skillet and stir fry the meat for 10 minutes.
  • Pour in the gravy browning and cook for another 5 minutes.
  • Add the water, cover and simmer for 30 minutes.
  • Stir in the carrot and potatoes, adjust the seasonings with a little seasoned salt, and cook for another 15 minutes.
  • Add a little more water if necessary.
The meat should be tender after 45 minutes of cooking but if not go a while longer.

For the rice:
  • Place the peas, salt pork and the thyme in a pan with 4 cups water and bring to the boil.
  • Reduce heat and simmer for 30 minutes or until peas are tender.
  • Wash and drain rice and add to the pan.
  • Pour in enough water to just be level with the rice and peas mixture.
  • Bring to the boil then reduce heat to its lowest level, cover and simmer for about 20 minutes or u.

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