Page 17 - The St. Kitts-Nevis Observer Issue-1158-06012017

LOCAL NEWS The St. Kitts-Nevis Observer. Friday January 6, 2017 Page 17

St. James Receives
New Police Outpost

Minister Hon. Alexis Jeffers Dry Pigeon Peas Rice (vegetarian)
(file photo)
This is one of those recipes I associate with my
By Monique Washington outpost and will have at there for a month. The grandmother who would always have dried
least two police officers police that have been pigeon peas stored in re-purposed glass ketchup
The people of St James on duty 24 hours a day to there for these years are bottles, in a dark corner of her smoky kitchen (she
have received an outpost take complaints. The living under circum- cooked with an open wood fire – called a coal
of police officers for the spokesman added, ‘We stances that many of us pot). While she would save hers for making stew
community’s protection. are not going to totally would not want to spend peas and pelau, the odd time she would make this
abandon St. James.” In a night under. It is that rice dish, it was a bit different than what I’m about
The outpost is located the past, officers were bad. to share. If you have a pressure cooker you can
opposite Vance Amory stationed in Cotton cook the peas in a much faster time, but I quite like
International Airport in a Ground and Gingerland. “We are going to bring a this slow method.
two-story pink building brand new state of the
on the main road. It will take 14 months to arts police station to New You’ll Need…
Officers have been tem- complete the new police Castle to serve the people
porarily stationed at the building. No date has of New Castle the people 1 cup dried pigeon peas, 3 cups parboil brown rice (washed), 1 tablespoon
site until the demolition been sest for the demol- of St. James and by olive oil (coconut oil works great), 1/2 medium onion diced, 4 sprigs thyme,
and construction of a ishing. extension the entire 1/4 teaspoon black pepper, 2 scallions (chopped), 1/4 scotch bonnet pepper
new police station in island.” (see note below), 1/4 teaspoon ground allspice, 1 1/2 cup coconut milk, 2 cups
New Castle. The Hon. Alexis Jeffers water (divided), 3/4 teaspoon salt (adjust)
said at a town hall meet- During the 2017 federal
The previous station was ing at Cotton Ground budget primary of Nevis. Optional ingredients
described as uninhabit- Community Center, The minister in charge of 2 cloves garlic, slice of ginger
able and will be demol- “This is a decision that is Nevis affairs announced
ished, according to a long overdue… I would- that The construction of * Note: If doing this recipe gluten free, be sure to go
government spokesman. n’t live there for a day. I the new police station through all the ingredients to ensure they meet with your
wouldn’t stay there for a will be funded by the specific gluten free dietary needs. You may float a
Police are securing an week, I wouldn’t stay Federal Government. whole scotch bonnet pepper instead of a cut piece as I
did. Be sure to NOT break it while it cooks or you will
NEVIS PRINTING be in for some SERIOUS heat! Always remember to
wash your hands with soap and water immediately after
CHARLESTOWN, NEVIS, W.I. handling hot peppers.

For The Best Quality Designed and Printed Quickly go through the dried pigeon peas to ensure
Calendars in the Federation there’s no debris, wash it with cool water then place in
a bowl (it will expand, so keep that in mind) and cover
with water. Allow it to soak for a couple hours or
overnight.

Chop, dice and slice all the ingredients. Then in a
heavy pot over a medium heat, go in with the oil, after
which you add all the ingredients except the pigeon
peas, salt, rice, water and coconut milk. Turn the heat
down to low and gently cook for about 4-5 minutes.

It’s now time to add the soaked pigeon peas along
with the coconut milk, salt and 1 cup of water. Turn the heat up to high and

bring to a boil.

Reduce to a gentle simmer (very low), cover the pot and
allow this to cook until the peas are tender. It will take
about 1 hour and 15 minutes. After that time, check to
see if they are tender (cook longer if necessary), then
add the washed rice and the rest of the water. Turn the
heat up and bring to a boil. To wash the rice you have a
couple options, place in a deep bowl, fill with water and
massage with your fingers/hand. Dump out the first
batch of water when cloudy and repeat until the water is
relatively clear. Or you can place in a strainer and run
water over it while you massage. Do so until the water
runs clear.

When it comes to a boil, stir and place the lid back on
the pot. Reduce the heat to low and allow to cook until
the water is absorbed and the rice is fully cooked – about 25 minutes. Shut off
the stove and leave it covered for 15 minutes.

Now it’s time to remove the lid and fluff with a fork so you have nice grainy
rice.

Remember to remove the stems off thyme and discard before serving. This
pigeon peas and rice is quite comforting and goes well with a side of Jerk
Chicken as we enjoyed this night.

CMYK