Peas and grits (Bahamas)
A hearty and flavorful dish, Bahamian peas and grits combine creamy, buttery grits with seasoned pigeon peas.
Ingredients
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.
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
Food in America