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Caribbean black-eyed peas and rice
1/2 lb. salt pork (rind removed, cut into ½-inch dice)
2 red bell peppers (seeded, cored, and cut into bite-size pieces)
6 ripe plum tomatoes (cut into ½-inch pieces)
1 medium yellow onion (peeled and chopped)
6 garlic cloves (peeled and finely chopped)
1 cup uncooked white rice
2 cups chicken broth
6 cups cooked black-eyed peas
1 cup pitted green olives
1/4 cup capers (drained)
6 anchovy fillets (finely chopped)
2 Tbsp dried oregano
1 tsp ground allspice
1 tsp coarse-ground black pepper
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 cup scallions, sliced on the diagonal
1/2 cup parsley, (chopped)
In a large, heavy casserole, sauté salt pork over low heat until the fat has been rendered. Do not let it brown. Add peppers, tomatoes, onion and garlic to salt pork and cook 5 minutes more over low heat. Add rice, and stir for a minute. Add remaining ingredients except for scallions and parsley. Cook, covered, for 20 minutes, or until rice is tender and most of liquid is absorbed. Add scallions and parsley; gently mix together. Serve hot. Serves 8.
“I sat at a table where were rich food and wine in abundance, and obsequious attendance, but sincerity and truth were not; and I went away hungry from the inhospitable board.”
Until the 19th century, solid blocks of tea were used as money in Siberia.
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