| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Jamaican | 1 | Servings | |
INGREDIENTS
| 2 | c | Rice |
| 1/2 | lb | Salt beef |
| 1/4 | lb | Pigs tail |
| 1 | md | Carrot |
| 1 | sm | Egg-plant (1/2 pound) |
| 1 | tb | Fat |
| 1 | Sprig thyme | |
| 1 | Onion | |
| 2 | oz | Cabbage |
| 1 | lg | Tomato, |
| 1 | Hot pepper | |
| Salt to taste | ||
| 4 | Blades of scallion (up to 5) | |
| 4 | c | Water |
INSTRUCTIONS
Saok salt beef in water for 1/2 hour. Cut into pieces and cook in 4 cups of water for 45 minutes or until tender. wash and dice carrot and egg plant. Cut onion, tomatoes and cabbage finely. wash scallion, add to carrots and meat and cook for 10 minute. The add greens and egg plant and cook for 5 minutes. add rice. seasoning and margarine or butter. Cook about 25 minutes or until rice is tender. Serve hot. Posted to Recipe Archive - 3 November 96 Date: Sun, 3 Nov 96 13:20:43 EST submitted by: LeiG@aol.com
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