Black Eye Peas Cookup

 This is a Guyanese special. Enjoyed by everyone mostly prepared on old Year's Night for a celebration. This meal is now being prepared at all restaurant's in and around in Guyana and can be garnished with slices of fried ripe plantains, vegetable salad or a tsp of spicy pepper sauce.

BLACK EYE PEAS COOK-UP RICE

2 cups of long grain rice
1 cup of black eye peas (soaked overnight)
½ lb of salted beef(optional)
1 lb of pickled pigtails(optional)

1 lb beef (with bones preferred)
3 cups of water
2 cups of coconut milk
1 tbsp of finely chopped thyme
1 medium onion minced finely
1/4 tsp ground black pepper
1 tbsp casareep (optional)
2 small or 1 large bouillon cubes
1 tsp ground allspice
½ tsp salt
2 tbsp of oil

Method:

In a soup pot, bring pigtails and salt beef to boil
Reduce heat and simmer for 40 minutes
Discard liquid and set aside
Heat 1 tbsp oil and add black eye peas 
Cook until slightly brown
Add 1 tbsp of casareep and allspice
Continue to cook until it’s absorbed
Pour in 2 cups of water
Bring to a rapid boil and reduce to a simmer 
Cook black eyes peas for 30 minutes until tender

Transfer to a bowl and set aside
Add to 1 tbsp oil, chopped onion and saute
Add beef and saute until all liquid sprung from meat has been absorbed
Add pigtails and salted beef, and cook for 2 minutes
Add rice,  thyme, black pepper, bouillon,
salt, coconut milk, cooked black eye peas, and the additional water
Incorporate well by stirring and bring to a boil
Reduce to a low fire and simmer for 20 minutes
Fluff with a fork and transfer to a serving platter

** For canned coconut milk, add 2 cups of water to create 3 cups of milk **

**Other meats can be used eg. chicken, chicken foot, fried fish, pork**