📝 About This Recipe
A celebrated staple of Guyanese cuisine, this Split Pea Cook-Up is the ultimate one-pot comfort food that brings the vibrant spirit of the Caribbean to your table. Traditionally enjoyed on Saturdays, this dish marries earthy yellow split peas with fragrant jasmine rice, all simmered in a rich, hand-pressed coconut milk infused with aromatics. It’s a soulful, creamy, and deeply satisfying meal that perfectly balances protein and grain with a hint of scotch bonnet heat.
🥗 Ingredients
The Legumes and Grains
- 1 cup Yellow Split Peas (rinsed and soaked for 2 hours)
- 2 cups Long-Grain White Rice (Jasmine or Parboiled, thoroughly rinsed)
The Braising Liquid and Aromatics
- 14 oz Full-Fat Coconut Milk (one can or fresh squeezed)
- 3 cups Chicken or Vegetable Stock (plus more if needed)
- 1 Yellow Onion (medium, finely diced)
- 4 cloves Garlic (minced)
- 3 stalks Scallions (chopped, whites and greens separated)
- 6 sprigs Fresh Thyme (tied in a bundle)
- 1 whole Scotch Bonnet Pepper (keep intact for flavor without extreme heat)
Seasonings and Fats
- 2 tablespoons Salted Butter
- 1 tablespoon Vegetable Oil
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 4 pieces Allspice Berries (cracked)
👨🍳 Instructions
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1
Begin by rinsing the yellow split peas under cold water until the water runs clear. Place them in a bowl, cover with water, and soak for at least 2 hours to reduce cooking time.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil and 1 tablespoon of butter over medium heat.
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3
Sauté the diced onions and the white parts of the scallions for 3-4 minutes until translucent and fragrant.
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4
Add the minced garlic and cracked allspice berries, stirring for 1 minute to release their essential oils without burning the garlic.
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5
Drain the soaked split peas and add them to the pot. Stir well to coat the peas in the aromatic oil.
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6
Pour in the chicken or vegetable stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20-25 minutes. The peas should be tender but still hold their shape (not mushy).
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7
While the peas simmer, rinse your rice in a fine-mesh sieve until the water is no longer cloudy; this ensures a fluffy 'cook-up' rather than a gummy one.
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8
Once the peas are tender, stir in the coconut milk, the remaining tablespoon of butter, salt, and black pepper.
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9
Add the rinsed rice to the pot, followed by the thyme sprigs and the whole scotch bonnet pepper. Ensure the liquid level is about 1 inch above the rice; add a splash more water if necessary.
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10
Bring the mixture back to a gentle boil, then immediately turn the heat down to the lowest setting.
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11
Cover the pot tightly (you can place a piece of foil under the lid for a better seal) and steam for 18-20 minutes.
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12
Turn off the heat and let the pot sit, undisturbed and covered, for another 10 minutes to allow the steam to finish the rice perfectly.
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13
Carefully remove the lid, discard the thyme bundle and the scotch bonnet (be careful not to burst it!), and fluff the rice with a fork.
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14
Garnish with the reserved green scallion tops and serve warm.
💡 Chef's Tips
For the most authentic flavor, use fresh-pressed coconut milk if available; it provides a natural sweetness that canned versions lack. Be extremely careful with the Scotch Bonnet pepper; keep it whole to enjoy the fruity aroma. If it bursts, the dish will become significantly spicier. If you prefer a 'wet' cook-up (moister consistency), add an extra half cup of coconut milk or stock during the final steaming phase. Always rinse your rice multiple times to remove excess starch, which prevents the grains from sticking together into a block. You can add salt meat or smoked turkey at Step 3 if you want a non-vegetarian version for deeper smoky notes.
🍽️ Serving Suggestions
Serve with a side of crispy fried ripe plantains for a sweet and savory contrast. Pair with a fresh Caribbean slaw or a simple tomato and cucumber salad. Top with a piece of fried fish or Jamaican-style brown stew chicken. A cold glass of Sorrel or Mauby drink perfectly complements the rich coconut flavors. Add a side of 'Achar' (pickled mango) for a tangy, spicy kick.