Читать книгу Levi Roots’ Reggae Reggae Cookbook - Levi Roots - Страница 17

Serves 4

175g/6oz skinless, boneless salt cod

300g/10oz pumpkin, peeled and grated

1 spring onion, green end only, finely chopped

1/2 onion, chopped

1/4 green pepper, deseeded and chopped

1/4 red pepper, deseeded and chopped

1 fresh thyme sprig, chopped

700g/1lb 9oz basmati rice

knob of butter

a handful of frozen peas (about 50g/2oz)

Seasoning meat and fish in Caribbean food is the vital step that separates it from European food. Caribbean cooking usually calls for more seasoning than just salt and pepper to give it a gorgeous spicy flavour. The longer you leave the food to season the better it will taste because all the spices and flavourings will have soaked right through the centre and, boy, you’ll be begging for more.

Rinse the salt cod in warm water to dissolve the salt, then put into a pan and cover with warm water. Bring to the boil and boil for 5 minutes. Drain and rinse again. Break up the fish into small pieces.

Bring 1 litre/1³/₄ pints cold water to the boil in a large pan, add the pumpkin, spring onion, onion, peppers, thyme and salt cod. Bring back to the boil and cook for 10 minutes until the pumpkin has softened.

Now rinse the rice twice under cold running water and drain (this takes the starch away). Add the rice to the pan with the butter and peas and stir well. Make sure the water is at least 2.5cm/1in above the level of the rice. Ladle away any surplus. Bring to the boil, cover, then reduce the heat to the lowest possible setting and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Do not uncover during cooking.

Use a fork to mix everything evenly together and to separate the rice grains before serving.