Comfort food! That’s what this dish, split peas and rice with pigtail, is all about. Pickled pigtail has always been a staple in my diet while growing up and yet, even though I could afford more expensive meats now, I still prefer to buy good ole pigtail. This is the stuff I grew up on, and can’t seem to let go.
Old Fashion Split Peas and Rice with Pigtail
So why pigtail you might ask? You see when finances were tight long ago, or it was close to month end you could always rely on this and other preserved meats like smoked bone, smoked herring and saltfish, to pull you through.
And they fit the situation perfectly: They lasted long whether in or out of the fridge; they were cheap ( relatively) and gave any dish their inherent flavour. You could make a nice bowl of smoke bone flavoured soup with provision and dumpling, dumpling and smoke herring or saltfish yam and smoke herring or my favourite bhaji rice with pigtail…the list goes on.
Then too coming to think of it, long time there wasn’t much refrigerators around, so people would have relied on these preserved meats. Which could be a possible explanation why there has been so many Trini recipes made with smoked bone, saltfish, smoked herring and of course pigtail.
Well, that’s just my theory! Anyhow, I hope you enjoy split peas and rice with pigtail. It is a trini dish that’s dear to me and would eat no matter where life takes me. Here’s split peas and rice with pigtail.
Split Peas and Rice with Pigtail
2 cups rice
1 cup split peas
1/2 lb pigtail
6 leaves chadon beni, chopped finely
1 tbsp. roucou
3 pimento peppers, chopped
3 cloves garlic, chopped
1 onion, chopped
1 hot pepper
1 tbsp. coconut powder
2 tbsp. oil
salt to taste