Cookup

This is another rice dish that I remember my mother cooking when I was
a young child. The ony difference she would use salted pig tail in it but I
don't eat this meat any more. This dish is quite easy to prepare.

This is my first time using a slide show to show the instructions, but in the
event that the notes are not clear, I have decided to still write step by step
instructions.

Ingredients
2 cups of rice
2 sliced garlic cloves
1/2 cup of yellow split peas
2 cups of sliced ochro.

Method
Okay here goes, add the split peas and the garlic in a pot of water. Allow the peas to cook. You can tell when they are cooked by taking one of the peas and holding it between the thumb and index finger. Slightly squeeze the pea, if it is soft to the pressure, then it is cook and ready.

Now add the sliced ocho (you can use either the fresh ochro or the frozen cut up ochro). Allow the ochro to cook, I know then it is cooked when the seeds turn pink. Now add the rice, you may need to add some more water to allow the rice to cook. Season with salt and pepper sauce. Taste to ensure that you have enough salt.

After the rice has cooked and all the water has dried down, turn off the stove and serve!

Instructions to view slideshow. Click on the play button and point the arrow to the bottom of the box, you will see a two little icons, click the one that looks like a 'said' button. The instructions will be displayed with each image.

The day that I cooked this rice, my mother-in-law had recently sent some fresh water lobster, so I decided to cook this lobster and serve it which this rice.

Here is how I did it. In a frying pan, put a tablespoon of olive oil. Allow the oil to hot. Add two garlic clove, this flavors the oil. While the garlic is flavoring the oil, put a tablespoon of curry powder and 1/2 teaspoon of pepper sauce in a bowl and mix together. Add the curry powder mixture to the frying pan. Allow the curry to cook for 3 minutes.

Add the lobster. Now when my mother-in-law sent them to us(from St.Vincent), they were already cooked (a pre requisite when exporting food to the BVI). Add about half cup of coconut milk. Allow the ingredients to simmer for about 15 minutes. Turn off the stove. Serve. Yum!!!!