Beef Pelau

INGREDIENTS

3 lbs Beef
1 lb Rice
800 Grams Pigeon Peas
50 Grams Coconut Milk
2 Tbsp Extra Virgin Olive Oil or Peanut Oil
1/2 Cup Brown Sugar
15 Finely Chopped Pimentos (Seeds Optional)
1/2 lb Onions
1 Bundle of Chive
2 Bundles of Chadon Beni or 10-12 Leaves (Culantro)
1 Bundle of Thyme
5 Garlic Cloves
1/2 lb Pumpkin
1/8 Cup Soy Sauce (Optional)
2 Tbsp Golden Ray (Vegetable Cooking Butter)
1 Hot Pepper
Salt & Black Pepper (to taste)

METHOD

Cut and trim beef to desired size ensuring to remove connective tissue.
Clean, wash, drain and set beef aside.
Finely chop onion, pimento, chive, chadon beni and garlic.
Put beef in a bowl and season with salt and black pepper.
Add onion, pimento, chive, chadon beni and garlic and thyme leaves to beef.
Massage ingredients into beef until well incorporated.
Let marinate for 4-6 hours in refrigerator.
Heat pot over high heat.
Add oil and brown sugar.
As soon as sugar begins to melt stir constantly until all the sugar is dissolved.
(this ensures the sugar from burning and tasting bitter)
Add beef to pot and stir until well coated with melted sugar.
Cover and allow beef to brown for 10 minutes.
Add rice, pumpkin, coconut milk, peas and golden ray ensuring to mix until well incorporated.
Add enough water to cover.
Place whole pepper in center of pot.
Reduce heat to medium to low and let cook 30-45 minutes or until rice is fully cooked.
(checking every 15 minutes)
Remove whole pepper.
Check for salt and black pepper and add to taste.

SALTFISH STUFFED FRIED BAKES

SALTFISH INGREDIENTS

225 Grams Saltfish
1 Medium Onion
5 Pimentos
2 Garlic Cloves
Hot Pepper (to taste)
Salt & Black Pepper (to taste)
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FRIED BAKE (DOUGH) INGREDIENTS

4 Cups Flour
4 Tsp Baking Powder
1 Tsp Salt
1 1/2 Tsp Sugar
1 1/2-2 Cups Water
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METHOD

Boil saltfish until tender, strain and set aside.
Finely chop onion, pimento, garlic and hot pepper.
Heat saute pan over medium heat.
Add 2 tbsp of olive oil.
Saute onion, pimento, garlic and hot pepper for 5 minutes over medium to low heat.
Remove from heat.
Add saltfish and mix until well incorporated.
Add salt and black pepper to taste.
Set aside and let cool.
Sift all dry ingredients into a bowl. (Dough)
Mix until well incorporated.
Make a well in the center of bowl.
Add 1 cup of water.
Mix dry ingredients into water a little at a time.
If needed add 1/2 cup of remaining water but be careful not to add too much.
Knead dough until well combined for 10-15 minutes.
Using a rolling pin roll out each ball into a circle measuring 2-3 inches.
Place 1 tbsp of saltfish filling in the center.
Brush edges with water and seal.
Let rest 15 minutes.
Heat oil to 350 degrees farenheit.
Fry until golden brown.
Top with your favorite sauce. (Tamarind for us!)