My rice combo special

“Everything that lives and moves about will be food for you. Just as I gave you the green plants, I now give you everything.” – Genesis 9:3

I have been blessed to share my life with three remarkable women who each brought their own magic to the kitchen — my mother, Rita; my wife, Kean; and my partner, Judy. All were excellent cooks, filling our homes with aromas that nourished both body and spirit. With such a legacy, I felt it only fitting that I should share at least one recipe of my own to be proud of before it’s too late.

I’ll never forget the day this Rice Combo Special dish, simple, hearty and full of flavour, was born in Trinidad. A small way of honouring the culinary gifts that shaped my journey, I wanted a creation able to hold its heat from the pot to the last bite.

I started by peeling cabbage leaves and whole onions — my secret heat keepers. I cut veggies (carrots, sweet potato, plantain) into bite-sized pieces; pimento peppers were chopped small so they would fuse into the flavour. The corned beef (or cooked shrimp, fish or other sources of protein) waited quietly for the big moment.

I measured a third of a cup of rice per person and twice as much water. Into the saucepan went the rice, water, butter and salt to taste. I brought the mixture quickly to the boil, set the burner to simmer mode and then added the rice and veggies. I set the timer for 18 minutes.

When the timer sounded, I gently placed the waiting corned beef on top of the contents of the pot, letting the steam work its magic. I turned off the stove, waited two minutes and smiled — Lunch is served!

While the rice and veggies were cooking, I heated a frying pan with cooking oil and tossed the drained green pigeon peas into the hot oil with a sizzling sound. I then dusted on the condiments (black pepper, garlic, ginger and paprika powder) to taste — frying the peas until crispy. These Bajan dove peas are the crown on my creation.

I served the dish from the pot, sprinkled generously with dove peas, straight from the pan. On special days, I add a fresh salad and serve chilled mauby with dessert to follow. Plates start clean and end clean — every time!

Food has always been more than sustenance — it is memory, heritage, and love made tangible. This Rice Combo Special may be humble in its ingredients, but it carries with it the essence of family, creativity and resilience. As I share this recipe, I am reminded of the women who shaped my journey, and I take joy in knowing that their culinary spirit lives on in every shared meal. May it inspire others to craft their own traditions, ensuring that the warmth of the kitchen continues to nourish generations to come.

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