Split Peas and Rice with Pigtail

Split Peas and Rice with Pigtail

Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Rice Dishes
Cuisine: Caribbean
Author: Felix (Simply Trini Cooking)


  • 2 cups rice cooked
  • 1 cup split peas
  • 1/2 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


  • Put the split peas to soak for 1 hour. Boil the rice and set aside.
  • Pressure cook the pigtail for 10 - 15 minutes and set aside. Put the split peas to boil until soft.
  • 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).
  • 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).
  • Mix in the chadon beni. Serve over rice.


Click here for step by step recipe with pictures.

Recipe © Simply Trini Cooking. All rights reserved


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