Hoppin’ John

Hoppin’ John


200g Jasmine rice
400g Black-eye peas (tin), rinsed and drained
400ml/14½fl oz water
Salt and freshly ground black pepper
2 tsp. sunflower oil vegetable oil
1 bay leaf


Wash the rice at least twice to rinse off the starch.

In a medium size pot add the rice, peas, sunflower oil, bay leaf, salt, pepper and cold water.

Cover and bring to the boil. After a few minutes reduce the heat to simmering and cook for about 20 minutes. All the liquid should be absorbed and the rice tender and fluffy. If the liquid has evaporated, but the rice is not tender, add a little more water and continue cooking.

Garnish to taste.


Adapted from Geeche Girl Rice Cafe

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