Trini Saltfish Rice with Split Peas Recipe by Chef Jeremy Lovell
Yield: Serves 6 Persons
Salt fish – 1lb (boiled and flaked)
Pimento peppers - 3 tbsp (finely chopped)
Garlic - 3 tbsp (finely chopped)
Chadon Beni - 3 tbsp (finely chopped)
Onion - 3 tbsp (finely chopped)
Whole Hot pepper – 1 hot pepper
Thyme - 2 tbsp (finely chopped)
Chive - 3 tbsp
Black pepper - 1 tbsp
Salt – to taste
Bay leaf – 1 each
Pumpkin – 4oz (small dice)
Split peas – 8oz (Boiled soft)
Parboil rice – 4 cups (washed)
Garlic cloves – 4 whole cloves
Onion chopped - 3 tbsp (Finely chopped)
Pimento peppers -3 tbsp (finely chopped)
Vegetable oil - 3 tbsp
Garlic – 3tbsp (finely chopped)
Using a medium sized bowl, add all ingredients for chunkay except oil and mix.
Place heavy metal pot or skillet on stove
Add oil for chunkay and allow to heat up.
When pot and oil is very hot add chunkay ingredients and stir, allow to cook for 5mins.
Add boiled salt fish, rice and split peas to chunkayed ingredients, stir thoroughly, add all seasoning ingredients then add water just enough to cover mixture and cover.
Cook for 30 minutes then check for tenderness of rice, season salt and pepper to taste cover and cook until rice is tender.
Add water if needed.
Chunkay meaning: The process of sautéing by added ingredients such as garlic, onions, pimento and other spices to very hot oil to enhance their flavors.