BimROCK Magazine Issue #12 Blue, Yellow, Black | Page 25

Ingredients:

Directions:

3 CUPS SEA EGGS
2 CUPS RICE
1 LARGE CARROT
6 OKRAS
1 SCOTCH BONNET PEPPER

Now I kept with the old time tradition of eating white rice with
the sea egg. So I fill a medium pot half way with water, season
with salt, one tablespoon of margarine, one teaspoon of Bajan
seasoning and dropped in my scotch bonnet pepper, bringing to
a boil. Add washed rice to the pot and cover. Cook for 30 minutes

2 ONIONS
1 SWEET PEPPER
CHIVES
1 LARGE TOMATO
MARGARINE
BAJAN SEASONING
SALT AND PEPPER
PARSLEY (garnish)

and drain.
I chop onions, sweet peppers, carrots, okras, chives and tomato
and set them aside.
I rinse the sea egg, using a large strainer, ensuring I didn’t lose any
of this “local caviar” and as it retains water, I let it drain as much as
possible. I put a teaspoon of margarine in the pan, let that melt
and toss in all the carrots and okras at the same time. This only
takes 7-8 minutes since I want both vegetables to still be crunchy,
with a nice vibrant color.
Next I heat a large frying pan, until it’s screaming hot, ad B