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🇭🇹 Haitian Vegetable Rice with Pigeon Peas Ingredients • 2 cups Madan Gougousse rice, washed • 2 tbsp oil • 2–3 tbsp epis (Haitian seasoning base) • ½ lb saltfish (morue/cod), soaked/boiled to remove excess salt, then flaked • 2 shallots, minced • 2 garlic cloves, minced (or mixed garlic) • 1 bag frozen mixed vegetables with pigeon peas (includes carrots) • 1 packet Sazón • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp Badia Complete Seasoning • 1 Maggi cube (or powder equivalent) • Salt & black pepper, to taste • 1 cup coconut milk • 2 cups hot water • Bouquet garni: thyme + parsley tied together • 1 whole Scotch bonnet pepper, poked with cloves ⸻ Instructions 1. Prepare saltfish: Soak or boil to remove excess salt. Flake into small pieces. 2. Sauté base: Heat oil in a pot. Add epis, minced shallots, and minced garlic. Stir until fragrant. 3. Add saltfish: Mix in the flaked saltfish and cook for 2–3 minutes. 4. Add vegetables: Stir in the frozen veggie & pigeon pea mix. Let simmer for 2 minutes. 5. Season: Add sazon, garlic powder, onion powder, Badia Complete, Maggi cube, black pepper, and a little salt (taste first — saltfish + Maggi already have salt). Mix well. 6. Add liquids: Pour in coconut milk and hot water. Stir gently, bring to a simmer. 7. Add rice & aromatics: Stir in the washed rice. Place the thyme + parsley bundle and the clove-studded Scotch bonnet on top. 8. Cook uncovered until liquid reduces to the rice level. 9. Steam: Lower heat, cover with foil/parchment and lid, and steam 15–18 minutes. 10. Finish: Remove Scotch bonnet and herb bundle, fluff rice with a fork, and serve hot.#haitianrice #haitianfood #riceandpeas #eveyeatz #haitiancuisine
🇭🇹 Haitian Vegetable Rice with Pigeon Peas Ingredients • 2 cups Madan Gougousse rice, washed • 2 tbsp oil • 2–3 tbsp epis (Haitian seasoning base) • ½ lb saltfish (morue/cod), soaked/boiled to remove excess salt, then flaked • 2 shallots, minced • 2 garlic cloves, minced (or mixed garlic) • 1 bag frozen mixed vegetables with pigeon peas (includes carrots) • 1 packet Sazón • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp Badia Complete Seasoning • 1 Maggi cube (or powder equivalent) • Salt & black pepper, to taste • 1 cup coconut milk • 2 cups hot water • Bouquet garni: thyme + parsley tied together • 1 whole Scotch bonnet pepper, poked with cloves ⸻ Instructions 1. Prepare saltfish: Soak or boil to remove excess salt. Flake into small pieces. 2. Sauté base: Heat oil in a pot. Add epis, minced shallots, and minced garlic. Stir until fragrant. 3. Add saltfish: Mix in the flaked saltfish and cook for 2–3 minutes. 4. Add vegetables: Stir in the frozen veggie & pigeon pea mix. Let simmer for 2 minutes. 5. Season: Add sazon, garlic powder, onion powder, Badia Complete, Maggi cube, black pepper, and a little salt (taste first — saltfish + Maggi already have salt). Mix well. 6. Add liquids: Pour in coconut milk and hot water. Stir gently, bring to a simmer. 7. Add rice & aromatics: Stir in the washed rice. Place the thyme + parsley bundle and the clove-studded Scotch bonnet on top. 8. Cook uncovered until liquid reduces to the rice level. 9. Steam: Lower heat, cover with foil/parchment and lid, and steam 15–18 minutes. 10. Finish: Remove Scotch bonnet and herb bundle, fluff rice with a fork, and serve hot.#haitianrice #haitianfood #riceandpeas #eveyeatz #haitiancuisine
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#fyppppppppppppppppppppppp #bbbbbbbbbbbbbbbbbbbbbbbbbb #اقتباسات_عبارات_خواطر #للعقول_الراقية_فقط #خربشات عمار_السلامي ستوريات_حب fyp

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