Peas 'n Rice – Anguilla's national dish

Ingredients for 4 servings:

• 300 g rice
• 480 ml water
• 1 tsp olive oil
• ½ tsp sea salt
• 1 tbsp olive oil
• 1 bunch of spring onions
• 200 g smoked tofu
• 3 cloves garlic
• ½ tsp cumin
• ½ tsp black pepper
• 450 g peas
• 2 tsp parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Squeeze out the moisture from the smoked tofu and cut it into fine cubes. Bring the water for the rice to a boil, then add the rice, a teaspoon of olive oil, and the sea salt. Reduce the heat to a simmer and simmer for 20 minutes, or until the rice has absorbed the water. Next, chop the garlic, onion, and spring onions until just past the white end. Heat the tablespoon of olive oil, then add the smoked tofu, spring onions, and garlic. Cook, stirring occasionally, until lightly browned. The cooked rice can now be added, along with the spices and peas. Cook for eight minutes, or until thoroughly heated through. Stir in the parsley and green parts of the spring onions. This Anguillan dish is now ready to serve.