Pigeon Pea rice

Directions

1. Add the pigeon peas to a large bowl, cover with water and leave to soak over night.

2. The following day, drain the peas and add to a pan along with the chopped salt beef.

3. Cover with plenty of water, bring to a boil then simmer until the peas are tender (about 2 hours).

4. Drain the peas and meat but reserve the liquid.

5. Return the peas to the pan and measure the liquid to make 500ml (if less than this add water to make 500ml in total).

6. Bring the peas to a boil then stir in the rice and season with salt, black pepper, lime juice and the hot pepper sauce.

7. Return the mixture to a boil then reduce to a simmer, cover and cook for about 20 minutes or until the rice is tender and the liquid has been absorbed.

8. Stir-in the butter, adjust the seasonings and serve.

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