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How To Make Trini Black Eyed Peas & Rice | Foodie Nation

Make sure to have your Black Eyed Peas & Rice hot and ready on Ole Years Night, to bring in 2020 the Trinbagonian way: Yield: 10 Portions INGREDIENTS 3 Tbsp of Vegetable Oil 2 Tbsp Brown Sugar ¼ Cup Onions, finely minced 3 Tbsp Garlic, minced 3 Pimento Peppers, finely minced ¼ Cup Chopped Celery ½ Cup Carrots, small diced ½ Cup Pumpkin, small diced 2 Tbsp Chadon Beni/Culantro, minced 12 Oz of Pigtail (Pre-boiled) ½-Inch Pieces 2 Tins Black Eyed Peas 2 Cups of Parboiled Rice 2 Oz Coconut Milk Powder 4 Cups Vegetable Stock or Water 1 Tsp Paprika Powder ½ Tsp Chili Powder 1 Whole Scotch Bonnet Pepper 2 Tbsp Salted Butter Salt and Black Pepper to taste METHOD 1. Heat iron pot over high heat. 2. Once pot is hot, add the oil and then add brown sugar. 3. Once sugar begins to bubble and caramelize, stir using a pot spoon until sugar develops a deep amber with slight black jack colour. This may take about 2 minutes. 4. Immediately add the onions, garlic, pimentos and celery. Sauté for 3 minutes until aromatic. 5. Add in the carrots, pumpkin and chadon beni and continue cooking for 4 minutes, stirring frequently. 6. Add in the pigtails and stir fry for 3 minutes. Add in the black eyed peas and rice. Mix well to incorporate all ingredients and cook for 4 minutes or until rice begins to stick to the bottom of the pot. 7. Mix the vegetable stock or water with the coconut powder and add into the rice. 8. Water should cover the surface of the rice. Stir well to distribute ingredients, scraping the bottom of the pot to release any caramelized bits. 9. Sprinkle in the paprika and chili powders, the whole scotch bonnet pepper, cover and bring to a slow boil. (About 8 – 10 minutes) 10. Once at boiling point, remove cover, stir well and reduce heat to medium. Return cover and allow to cook for 15 to 20 minutes, stirring occasionally to prevent peas from sticking to the bottom of the pot. 11. Check the doneness of the rice at this point. If it’s a bit hard or close to being done, gauge by adding a little more water and cover the pot; allowing it to cook for a few more minutes. However if still moist with sufficient liquid and close to being done, then leave uncovered and allow excess water to evaporate. 12. Add the salted butter and taste for seasoning. Add salt and pepper as per your likeness and stir to ensure all ingredients are mixed well as this prevents the bottom from burning. 13. Do this until you have reached your desired consistency. 14. Remove from heat and let sit for 15 minutes to allow the flavours to converge and set. —————— More How To's: https://goo.gl/m8EdBY Connect with: Kezzianne Miller: @kezzidoeseat Chef Jason Peru: @chefjasonperu —————— Subscribe to Foodie Nation: https://goo.gl/wg373X Connect with Foodie Nation on: Instagram:   / foodienatio.  . Pinterest:   / foodienationtt   Twitter:   / foodienationtt   Facebook:   / foodienationtt   Website: https://www.foodienationtt.com/ Email: [email protected] —————— MUSIC CREDITS: Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/ #OleYears #PeasandRice #BlackEyedPeas