SOUL FOOD PIGEON PEAS AND RICE RECIPE RECIPES

Steps:

• Combine water, say sauce, salt garlic powder, curry powder and cooked peas. Add rice by pouring it into the center of the pot until it reaches the top of the water line-NO MORE. Stir well and cover. Continue cooking on a medium to low flame until rice is fluffy and cooked through.

Steps:

• Combine 1 1/3 cups cornmeal, the warm water, and salt in a bowl and mix well with a spoon. If the package directions for the masarepa recommend it, knead the dough in the bowl until it’s very smooth, moistening hands if dough sticks, about 3 minutes. Let dough rest 5 minutes.
• Dough should be firm enough to hold its shape in disks (see next step). If needed, stir in more masarepa until it’s the right consistency.
• Divide dough into 4 equal portions and shape each into a ball. With your hands, gently flatten each into a disk about 4 inches wide and 1/2 inch thick and put on a plate.
• Set a large nonstick frying pan over medium heat until water droplets sprinkled on top dance in the pan. Spray pan with cooking spray. Set arepas in pan (cook in 2 batches if they don’t all fit) and cook, turning once, until golden brown, about 4 minutes per side. Serve hot.