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Peas & rice
½ pt peas (pigeon peas, or split peas, or black-eye peas, or
Wash the peas and soak in 1 pint water -- overnight if necessary.
Grate the coconut, pour 1 pint of water over the grated flesh, and squeeze well to extract all the flavour. Remove the cous-cous (grated coconut bits) and discard, saving the "milk" remaining.
Cut the salt beef or pig tail into small pieces. Wash to remove the salt. Chop the onion finely.
Heat the oil, and fry the onion and meat for about 15 minutes.
Add the peas, stir and leave to sauté for about 5 minutes.
Add about 1½ pt of water, and cook until the peas are partially tender.
Add the rice, coconut milk and salt to taste.
Stir, cover the pot and allow to boil rapidly for 5 minutes.
Reduce the heat and allow to simmer gently for about 30 minutes or until rice is dry.
Stir once or twice to prevent burning. Put in shrimp about 15 minutes
before the rice is finished. Serve hot.
Adjust the quantity of water carefully as the target consistency is a
moist rice, which is neither soppy nor dry like fried rice.
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