Barbados Rice and Peas Porridge

Ingredients

• 1 Tasse Long-grain rice
• 1/2 Tasse Black-eyed peas (dried, soaked overnight, or 1 can)
• 4 Tassen Water (4 cups for dried peas, or 3 cups for canned)
• 1 Dose (400ml) Coconut milk (full-fat)
• 1 Zwiebel (klein, gehackt) Onion (small, chopped)
• 2 Knoblauchzehen (gehackt) Garlic cloves (minced)
• 1/2 Teelöffel Dried thyme
• 1/4 Teelöffel Black pepper
• 1/2 Teelöffel Salt (or to taste)
• 1 Habanero-Pfeffer (ganz, optional) Habanero pepper (whole, optional)
• 2 Esslöffel Fresh parsley (chopped, for garnish)

Instructions

1. If using dried black-eyed peas, soak them overnight then drain. If using canned, drain and rinse.
2. In a large pot, combine rice, prepared black-eyed peas, water, coconut milk, chopped onion, minced garlic, thyme, black pepper, and salt.
3. If desired, add the whole habanero pepper (do not cut open to control heat).
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer.
5. Cook the porridge, stirring occasionally, until the rice and peas are very tender and the porridge is thick and creamy.
6. Carefully remove the habanero pepper.
7. Adjust seasoning with salt and pepper to taste.
8. Serve in bowls and garnish with fresh parsley.

Nutrition