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Heres a Bahamanian side dish we always had with our Fish Fry's and party's. It was given to my MoM by a friend many years ago and modified just a little to ingredients we can find here in the states. The peas need to be regular ones and not the GREEN PEAS as they don't cook well and are a little bitter. The recipe can be multiplied but doesn't come out well if you try to cut it in half ?

It works well in a electric skillet so it makes a great dockside pot luck dish and the aroma fills the docks .

I decided to show you how it's made. I actually double the spices and used 8 cups of water.

No fish to fry so we did some fried shrimp and made a nice salad .






1 or 2 cans of Pigeon Peas

1 lb. of bacon, chopped

2 medium onions

1 teaspoon thyme

1 teaspoon of Italian seasoning

6 oz. can of tomato paste

2 cups of Uncle Ben’s Rice

Tabasco Sauce to taste

Salt and pepper



Fry bacon and set aside. Add chopped onions, thyme, Italian seasoning, and uncooked rice to the hot bacon grease and sauté for a few minutes. Then add to the mixture; tomato paste, Tabasco sauce and water (approximately 8 to 10 cups). Add Pigeon Peas , salt and pepper to taste. Cooking time is approximately 2 to 3 hours. Cook slow (low heat) stirring occasionally to keep the rice form sticking to the bottom of the pot. The last 15 minutes add chopped bacon stir generously. Ready to serve



NOTES: Shopping for pigeon peas is a chore. Do not get the green pigeon peas these peas are not as tender as the regular can of pigeon peas.







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