Book of Days Tales

I am going to continue with first Monday in August celebrations for another day because there are so many.  Today is Emancipation Day  in Anguilla, Antigua, The Bahamas, British Virgin Islands, Dominica, Grenada, Saint Kitts and Nevis.  Take your pick.  I have chosen the national dish of Anguilla, pigeon peas and rice.

Ingredients:

water
juice of one lime
1 cup rice
¼  tsp thyme
1 tbsp butter
1 dash hot pepper sauce
¼  lb chopped corned beef (optional)
6 ozs of dried pigeon peas
black pepper
salt

Instructions:

Soak the peas overnight (alternately, you can boil them on the stove for about two hours).

Drain and rinse the peas.

If using corned beef, add it to the pot with just enough water to cover, and boil until the meat is done.

There should be about two cups of water in the pot for the next step, so if you are making this with corned beef you’ll need to drain the liquid, reserve and measure it, then add enough water for a total of two cups. If you’re making it without the beef just add two cups of fresh water to the peas, then bring to a boil.

Add the rice, lime juice, thyme, hot sauce and butter, then cover and reduce heat.

Simmer until the liquid is absorbed (for about 20 minutes).

Add salt and pepper to taste.