Peas and grits (Bahamas)

A hearty and flavorful dish, Bahamian peas and grits combine creamy, buttery grits with seasoned pigeon peas. 

Ingredients

2 tablespoons cooking oil
1 onion (peeled and chopped)
1⁄4 cup pork (salt pork, chopped small)
2 tablespoons tomato paste
1 teaspoon thyme
2 drops hot pepper sauce (optional, Bahamian hot pepper sauce)
1 cup pigeon pea (measured dry, soaked overnight)
5 cups water
1 1⁄2 cups grits (yellow corn grits)
1 teaspoon salt
1⁄2 bell pepper (optional, seeded and chopped)

Instructions

Drain the pigeon peas and put them in a pot with the water. Start heating them up. Cover and simmer until half done, 20-25 minutes.

Heat oil in a frying pan. add salt pork, onion and sweet pepper, if using it. Sauté until soft and lightly browned, 5-8 minutes. Add tomato paste and cook 4-5 minutes more, stirring frequently.

Mix in thyme and hot pepper sauce. Pour the mixture into the pot with the pigeon peas and water. Bring to a boil and simmer 10-15 minutes. Add grits, season with salt if necessary, cook 5 minutes stirring continuously.

Lower the heat, cover the pot and simmer until nearly all liquid is absorbed and the grits are cooked, 15-20 minutes more.

Transfer to a serving dish and serve hot.

Yield
6 servings
Preparation time 15 minutes
Cooking time 1 hour
Total time
1 hour, 15 minutes

Notes

This meal is often served for breakfast or as a side dish with fish or stewed meats. It will yield 4 servings as main dish and 6 servings as side dish.

Add more warm water if the liquid is consumed too quickly.

To save time, substitute 1 cup dried pigeon peas with 1 can cooked peas with its liquid. Reduce the water to half the amount.

Variations

For more flavor, substitute 1 cup of water with 1 cup coconut milk.

Add other herbs, spices and condiments to your taste, like garlic, bay leaf or ground pepper.

Source

Bahamian cuisine

beans, vegetables, meat
moderate, breakfast, side dish
Bahamian food recipes
Food in America