Split Peas Cook-up revisited
for that. Once you have added the prescribed amount of liquid to cook the cook-up, cover the pot and let it do its thing. When it is done cooking, shut off the heat and let the pot stand covered for 10 – 15 minutes, this a bit of carryover cooking; and it also ensures that everything is absorbed. When you open the pot, you may see a bit of cream on the top of the rice, don’t panic, that is quite normal. When you ‘turn’ the cook-up that will be absorbed. To ‘turn’ or stir the pot, take a pot spoon, slide it down the inside corner of the pot, lift the spoon and turn it over with the ingredients. Think of folding it on to itself. Repeat this action all around the pot until the cook-up has been ‘turned’ or stirred.
One of the important things about making one-pot rice dishes that are cooked using the absorption method is to ensure that you have the right water to rice ratio. Not all brands of the same variety of rice are created equal so keep this in mind. Use the following as a guide:
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For every cup of regular white rice, use 1 1/3 to 1½ cups of liquid
For every cup of parboiled rice, use 1¾ to 2 cups of liquid
For every cup of brown rice, use 3 to 3½ cups of liquid
While Cook-up rice can be made with any type of peas, beans or vegetables such as okra, callaloo or pumpkin, there is something extra special about Split peas Cook-up. The flavour the peas impart in combination with the fresh herbs and coconut milk easily makes for second helpings. It is also the type of Cook-up rice that needs no obstacles in it to make it enticing. Serve it with a couple pieces of well-seasoned fried fish such as Bangamary along with some fried ripe plantains, boiled pepper, or pepper sauce, sliced cucumbers, tomatoes, crisp leaves of lettuce and you have an outstanding meal. Try making it this weekend and let me know how it goes.
Cynthia cynthia@tasteslikehome.org www.tasteslikehome.org