Split Peas and Rice with Pigtail
Prep time
Cook time
Total time
Recipe type: Rice Dishes
Cuisine: Caribbean
Serves: Serves 4 - 5
  • 2 cups rice, cooked
  • 1 cup split peas
  • ½ lb pigtail
  • 6 leaves chadon beni, chopped finely
  • 1 tbsp. roucou
  • 3 pimento peppers, chopped
  • 3 cloves garlic, chopped
  • 1 onion, chopped
  • 1 hot pepper
  • 1 tbsp. coconut powder
  • 2 tbsp. oil
  • Salt to taste
  1. Put the split peas to soak for 1 hour. Boil the rice and set aside.
  2. Pressure cook the pigtail for 10 - 15 minutes and set aside. Put the split peas to boil until soft.
  3. Saute the onion, garlic and pimento pepper. Add the pigtail and let cook for about 2 - 3 minutes. Pour in the split peas then add the roucou and hot pepper (whole).
  4. Add the coconut powder and allow to simmer for 10 minutes add salt to taste. (Note: What we're looking for is semi thick consistency. Not too thick; not too watery).
  5. Mix in the chadon beni. Serve over rice.
Recipe by Simply Trini Cooking at https://www.simplytrinicooking.org/split-peas-and-rice-with-pigtail/