Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 450 g salt beef , diced

  2. 225 g pickled pig's tails , diced (see cook's note)

  3. 225 g pickled pig's cheeks , diced ( see cook's note)

  4. 12 chicken wings

  5. 225 g kidney beans , or pigeon peas

  6. 1 medium onion , chopped

  7. 1/2 small green peppers , sliced

  8. 1/2 small red peppers , sliced

  9. 1/2 small yellow peppers , sliced

  10. 225 g white cabbage , shredded

  11. 2 cloves garlic , finely chopped

  12. 1 tsp fresh thyme , leaves

  13. 1 fillet, salt fish , flaked (see cook's note)

  14. 1-2 handfuls spinach , shredded

  15. 3 tsp tomato puree

  16. 2 tsp mild chillies , finely chopped

  17. 450 g long grain rice

  18. 55 g butter

Instructions Jump to Ingredients ↑

  1. Put the salt beef in a pan of cold water and bring to the boil. Drain and repeat once or twice more to remove excess salt.

  2. Bring 1 litre of water to the boil in a large pan. Add the blanched salt beef, pig tail, pig cheek and chicken wings and simmer for 45-60 minutes, or until the beef is tender.

  3. Meanwhile boil the pigeon peas in 500ml water for 45-60 minutes, until tender.

  4. Mix the contents of the two pans together, including the cooking liquors. Return to the heat and stir in the onion, peppers, cabbage, garlic, thyme, saltfish, spinach, tomato puree and seasoning pepper.

  5. Add the rice and bring up to a simmer. Cover with a lid and cook for 20 minutes or until the rice is tender.

  6. Stir in the butter and cook for another couple of minutes before serving.

  7. Comments & Ratings Rate this recipe by clicking on the stars.

Comments

882,796
Send feedback