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  • Chef Jeremy Lovell

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.


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