Pigeon peas and Rice, National Dish of Anguilla

Anguilla, a British overseas territory in the Caribbean, is one of the Lesser Antilles’ most northerly Leeward Islands. The native Caribbean, African, Spanish, French, and English cuisines have all been inspired by the food. Pigeon peas with rice, seasoned with herbs and spices, is Anguilla’s national cuisine. Meat, such as goat, chicken, or shellfish, can be served with this meal.

Corn beef or salted beef, dried or fresh pigeon peas, salt and black pepper, hot pepper, rice, and herbs are all common ingredients in this dish. Anguillan cuisine is known for its abundance of seafood. Anguilla also grows very little, with the exception of limes, tomatoes, squash, and, yes, pigeon peas. Pigeon peas are a type of pea. They resemble black-eyed peas, but without the black eye, which is why one of its other common names is “no-eyed peas.”

Pigeon peas and Rice

Anguillan cuisine is known for its abundance of seafood. Anguilla also grows very little, with the exception of limes, tomatoes, squash, and, yes, pigeon peas. Pigeon peas are a type of pea. They resemble black-eyed peas, but without the black eye, which is why one of its other common names is "no-eyed peas."

Print Recipe Pin Recipe

Prep Time 1 day d

Cook Time 35 minutes mins

Total Time 1 day d 35 minutes mins

Course Main Course, Side Dish

Cuisine Anguilla, Caribbean

Servings 4 to 6 People

Calories 182 kcal

Ingredients

  

Water

Juice of one lime

1 cup rice

1/4 teaspoon thyme

1 tablespoon butter

1 dash hot pepper sauce

1/4 lb corned beef

6 ounces of dried pigeon peas

Black pepper

Salt

Instructions

 

Allow the peas to soak overnight. Alternatively, you can boil them for roughly two hours on the stove.

The peas should be drained and rinsed.

If using corned beef, place it in a pot with just enough water to cover it and cook until done.

For the next stage, there should be around two cups of water in the pot, so if you're using corned beef, drain the liquid, store and measure it, then add enough water to make a total of two cups.

If you're not using beef, simply add two cups of fresh water to the beans before bringing them to a boil.

Cover and lower heat after adding the rice, lime juice, thyme, spicy sauce, and butter.

Cook until the liquid has been absorbed.

Season to taste with salt and pepper.

Keyword Anguilla National dish, Pigeon peas and Rice, Pigeon peas and Rice Anguilla, Pigeon peas and Rice caribbean, Pigeon peas and Rice recipe