Menu and Recipe Manu.. - The Early Childhood Commission

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Vegetarian Menus and Recipes
DAY 1
RICE AND PEAS
Ingredient
(Staple and Legumes)
Metric Standard Measure Method
Gungo peas 240 g 8 oz 1 cup 1. In a bowl, search peas and remove any shriveled peas
or foreign matter.
2. Wash peas under running water.
Pimento 4 g - 6 seeds 3. Wash and clean pimento, and garlic.
Garlic 4 g - 1 cloves
Ginger 7 g ¼ oz 1½ tsp
4. Scrub, wash and peel ginger.
5. Crush ginger and garlic.
Water 960 ml 32 oz 4 cups 6. In a stock pot, add peas, garlic, pimento, ginger and
water.
7. Allow to boil over medium heat.
8. Allow peas to cook for 1 hour or until just tender.
Coconut milk 120 ml 4 oz ½ cup 9. Add coconut milk, salt, escallion, thyme and black
pepper.
Salt 14 g ½ oz 2 tsp
10. Stir.
Escallion 45 g 1 ½ oz 3 stalk
11. Cover.
Thyme 5 g 0.18 oz 1 sprig
12. Simmer for 10 - 15 minutes.
Black pepper 0.5 g 0.02 ½ tsp
Menu and Recipe Manual for Early Childhood Institutions