"It's crazy to imagine being so poor that you would have to use more peas than rice when cooking for your family because peas grew abundantly and were free, thus the name peas and rice traditionally, and not rice and peas as it has come to be known," says Momofuku Seiobo chef Paul Carmichael.
"Traditionally pigeon or field peas would be used here, but we will be using black-eyed peas because they're readily available in Australia. In other parts of the English-speaking Caribbean, coconut is used in the cooking process, too."
Carmichael uses salted beef, a stewing cut of beef such as blade or chuck, coated in salt and refrigerated for a week to cure; we've substituted corned beef.
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