Ingredients:
for the rice n peas
- 1/2 cup kidney beans (red peas) or gungo peas – soaked overnight
- 1 cup brown basmati rice
- 1/2 can coconut milk (or make your own)
- 2 cloves garlic
- 3 spring onions (scallions)
for the Ital stew
- root vegetables e.g. potatoes, sweet potatoes, carrots, yam etc
- 1/2 can coconut milk
- 1 red bonnet pepper
- 1/2 onion diced
- 2 cloves garlic (to taste)
- a little coconut oil
Method
Rince the soaked peas thoroughly and place in a large pan with plenty of water
Bring to the boil and cook for about 45 minutes until soft enough to crush between 2 spoons
Add the crushed garlic and chopped spring onions to the mix and boil for a few more minutes
Add the coconut milk and the washed rice
Top up with more water if necessary (see next point)
Cover with a lid and simmer until the rice is cooked and all the liquid is absorbed
for the Ital
While the rice is cooking peel and chop the vegetables
Fry the bonnet pepper (whole), diced onion and crushed garlic in the coconut oil for a few minutes – be careful to keep the bonnet pepper whole, the aim is to add flavour not heat.
Add the vegetables and stir for a couple of minutes to coat in the oil and add flavour
Add the coconut milk – you might need to use more coconut milk or add a little water to just cover the veggies
Bring to the boil and simmer until the veggies are cooked
Remove the pepper before serving or if you can’t find it warn people that it is in there!
Serve with green vegetables, salad, fried plantain and/or fried dumplings
