Jamaican Picadillo
Soak black eyed peas overnight. Drain and cook in fresh water until soft, about 45 minutes
Cook brown rice or barley in a rice cooker (2:1 water/rice ratio); fluff with a fork
Sautee 1 chopped onion, 2 cloves of garlic, 2 Tbsp ginger, and some whole dried chilis in olive or vegetable oil
Cook until soft, then add 2 tsp curry powder, 1/2 tsp cumin, 1/2 tsp thyme, 1/2 tsp cayenne & 1-2 cans of diced tomatoes (depending on how wet you like it), plus salt, pepper and a dash of agave syrup, sugar or other sweetener to level the acidity
Stir in cooked black eyed peas, 1/4 cup currants, 1/4 cup toasted slivered almonds and simmer, stirring, until flavors meld
Stir in rice/barley & serve
A meal in (almost) one pot!
Soak black eyed peas overnight. Drain and cook in fresh water until soft, about 45 minutes
Cook brown rice or barley in a rice cooker (2:1 water/rice ratio); fluff with a fork
Sautee 1 chopped onion, 2 cloves of garlic, 2 Tbsp ginger, and some whole dried chilis in olive or vegetable oil
Cook until soft, then add 2 tsp curry powder, 1/2 tsp cumin, 1/2 tsp thyme, 1/2 tsp cayenne & 1-2 cans of diced tomatoes (depending on how wet you like it), plus salt, pepper and a dash of agave syrup, sugar or other sweetener to level the acidity
Stir in cooked black eyed peas, 1/4 cup currants, 1/4 cup toasted slivered almonds and simmer, stirring, until flavors meld
Stir in rice/barley & serve
A meal in (almost) one pot!
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