The sight of the tall trees laden with peas waiting to be picked was a testament to the hard work and dedication of the agricultural community. The lush green, red, and yellow hues of the peas swaying in the wind were a visual representation of the careful attention and expertise required to cultivate such a bountiful harvest. The farmers’ commitment to their craft was evident in the firm, fat peas hanging from the branches, a result of their diligent care and expertise.
As the boughs drooped under the weight of the peas, it was clear that this was the result of careful planning and execution. The farmers had put in countless hours of work to ensure that the peas would grow to their fullest potential, and their efforts had paid off in the form of a beautiful and abundant crop. The presence of more flowers in between the peas was a testament to the farmers’ ongoing dedication, as they worked tirelessly to ensure that the cycle of growth and harvest would continue. Overall, the sight of the peas and the trees on which they grew was a testament to the hard work, skill, and dedication of the agricultural community.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Rice Dishes
Cuisine: Caribbean, creole
Ingredients
- 1 lb. chicken chopped and seasoned
- 2 cups pigeon peas fresh
- 2 tbsp. brown sugar
- 2 cloves garlic
- 1 onion
- 2 leaves big leaf thyme
- 2 leaves chadon beni
- 2 sprig chive
- Salt to taste
- Water
Instructions
- Shell and wash the pigeon peas. Pressure cook the pigeon peas for about 20 minutes.
- Chop the onion, garlic and other herbs and set aside. In a deep pot, caramelize the sugar. When the sugar looks golden brown add the seasoned meat.
- Stir the meat until it is evenly coated with the sugar. Add the onion and the rest of the seasoning. Mix thoroughly again.
- Add water. Leave to simmer until the meat cooks. When the meat is cooked add the pigeon peas and a little water.
- Mix well and allow to simmer for another 15 minutes. Add salt to taste. Serve hot over rice
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Recipe © Simply Trini Cooking. All rights reserved.
Stew Pigeon Peas and Rice
Ingredients
- 1 lb. chicken chopped and seasoned
- 2 cups pigeon peas fresh
- 2 tbsp. brown sugar
- 2 cloves garlic
- 1 onion
- 2 leaves big leaf thyme
- 2 leaves chadon beni
- 2 sprig chive
- Salt to taste
- Water
Instructions
- Shell and wash the pigeon peas. Pressure cook the pigeon peas for about 20 minutes.
- Chop the onion, garlic and other herbs and set aside. In a deep pot, caramelize the sugar. When the sugar looks golden brown add the seasoned meat.
- Stir the meat until it is evenly coated with the sugar. Add the onion and the rest of the seasoning. Mix thoroughly again.
- Add water. Leave to simmer until the meat cooks. When the meat is cooked add the pigeon peas and a little water.
- Mix well and allow to simmer for another 15 minutes. Add salt to taste. Serve hot over rice
