One Pot Wonders: Creating a Hearty Meal with Split Peas, Rice, and Pigtail

Comfort food brings a sense of familiarity and warmth to our taste buds and memories. For many, this dish of split peas, rice, and pigtail is a staple in their diet, filled with nostalgia and a sense of home. It is a dish that is not only delicious but also deeply rooted in cultural traditions. The use of pickled pigtail adds a unique flavor to the dish, and while some may opt for more expensive meats, the pigtail remains a preferred choice for many.

Despite its humble origins, this dish has become a beloved comfort food for many. It is a symbol of resilience and resourcefulness, as it was often prepared with whatever ingredients were available at the time. Today, it is a dish that has gained popularity not only within its cultural community but also among food enthusiasts worldwide. Its simplicity and heartiness make it a perfect meal for any occasion, whether it be a cozy night in or a family gathering. Split peas and rice with pigtail is more than just a meal; it is a reminder of the importance of culture and tradition in our lives and the power of food to bring people together.

Prep Time: 1 hour 

Cook Time: 30 minutes 

Total Time: 1 hour 30 minutes 

Course: Rice Dishes

Cuisine: Caribbean

Ingredients

• 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

Instructions

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.

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Recipe © Simply Trini Cooking. All rights reserved

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Split Peas and Rice with Pigtail

Prep Time1 hour hr

Cook Time30 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Rice Dishes

Cuisine: Caribbean

Calories:

Author: Felix (Simply Trini Cooking)

Ingredients

• 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

Instructions

• 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.