Mrs Bessie Byam’s Rice and Peas

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This recipe given me by a friend, Mrs Byam of Trinidad, is particularly good, and because of the amount of meat, is a meal in itself.


  • ½ lb. smoked ham hocks
  • 1 lb. lean beef, chuck or shin, cut into 1-inch cubes
  • 1


Soak ham hocks overnight in water to cover. Drain. Cut meat off the bones in 1-inch pieces. Mix with the beef and season with salt, garlic and cloves. Heat the oil in a heavy, covered casserole and sauté the meat until browned. Add ½ pint of water and simmer, covered, until the meats are tender, about 1½ hours, adding a little water from time to time if necessary.

Measure the liquid. Ad