Trinidadian Split Pea and Rice Pilau with Fried Plantain
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Ingredients
- 200 g yellow split peas
- 300 g long grain rice
- 1 ripe plantain
- 1 onion
- 2 garlic cloves
- 300 ml coconut milk
- 2 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 723 kcal
- Protein
- 19.7 g
- Carbohydrate
- 106 g
- of which sugars
- 13.3 g
- Fat
- 23.4 g
- of which saturates
- 14.3 g
- Fibre
- 9 g
- Salt
- 0.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the split peas and simmer in 500ml water for 20 minutes until almost tender, then drain.
- 2
Fry the sliced onion and crushed garlic in a little oil for 5 minutes, then add the rinsed rice, split peas, coconut milk and 200ml water.
- 3
Bring to the boil, then cover and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.
- 4
Meanwhile, peel and slice the plantain and fry in the sunflower oil for 2-3 minutes on each side until golden.
- 5
Fluff the pilau with a fork and serve topped with the fried plantain.
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