Peas n' Rice
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2 tbsp vegetable oil
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1 medium onion, finely chopped
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1 medium green bell pepper
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½ cup smoked ham chopped into small pieces
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2 dozen red grape tomatoes
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¼ tsp fresh thyme
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1 tsp tomato paste
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1 15oz can of green pigeon peas
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1 ½ cups water
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1 tsp chicken bullion
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3 cups mahatma long-grain jasmine rice
Steamed Fish
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2 lbs. filet snapper
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2 tsp salt
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1 habanero pepper
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2 tsp garlic blend
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2 tsp lemon pepper
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3 limes
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olive oil spray
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1 tsp olive oil
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¼ onion
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¼ bell pepper
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a handful of cherry tomatoes
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1 tsp tomato paste
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½ c water
Coleslaw
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1 ½ c Cabbage
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1 medium Tomato
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1 tbsp. grated onion
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¼ tsp Salt
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¼ tsp Black pepper
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3-4 tbsp. mayonnaise
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1 tsp sugar
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1 tsp lime
Peas n' Rice
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Heat oil in a large pot over medium heat. Add onion, & bell pepper, & cook until soft.
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Add smoked ham & cook until lightly browned, about 4-6 minutes.
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Add tomatoes, & thyme, & allow to simmer on medium-low for approximately 8-10 minutes, as all ingredients in the pot get richer in color. You can use your choice of ripe tomatoes. Stir in tomato paste.
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Rinse & drain peas. Add ½ a can of peas, mash the remaining peas & add to the pot. Stir & allow to simmer for approximately 5 minutes
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Add water, & chicken bullion & bring to a boil. Add rice, stir & reduce heat. Cover with a lid & cook for 15 minutes on medium-low. Remove the lid after 15 minutes, stir then cover with foil & lid. Allow cooking for 10-15 more minutes covered on low.
Bahamian inspired dish
Steamed Fish
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Season fish with salt, pepper, Mrs. Dash garlic blend, lemon pepper & lime.
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Cover & allow to marinate x 2 hours.
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Once marinated, arrange it on an olive oil-sprayed baking tray. Once arranged, spray with olive oil & place in the oven at 400 degrees on air fry x 13-15 minutes.
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Once done, save drippings from fish to make gravy.
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Add olive oil to a cast iron skillet on medium heat. Add onions & bell peppers. Once beginning to brown, add tomatoes & stir until wilted & yielding juices. Add drippings from air-fried fish & continue to stir for approximately 2-3 minutes, add tomato paste then add water.
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Reduce heat to medium-low, & add fish to the skillet. Baste with gravy & allow to simmer for 5-7 minutes then remove from heat.
Coleslaw
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Using a knife, slice cabbage thinly, chop tomatoes, & add to a bowl along with grated onions. Add salt black pepper, sugar, & lime. mix until all ingredients combined
Assemble
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Add peas n’ rice, steamed fish, & coleslaw to a plate, & enjoy!
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