Cook-Up Rice

5 1/2 cups water
11/2 cup Brown Rice
1 lb lamb-boneless
1 lb Dried Fish
1 15 oz can Sardines
1 14 oz  can dried pigeon peas
1 13 oz can coconut milk
1 tbsp dry thyme
1 cup fresh Poi-baggie
6 fresh okra (head and tail removed)
2 cloves garlic-chopped
2 tbsp onions-chopped
3 1/2 tsp salt
2 tbsp tomato paste
2 tsp browning
Ground-onion, garlic,paprika, and black pepper
1 tbsp oil

In a large pot, bring water to a boil, add bouillon, rice, and salt.

Let rice boil for about 20 minutes and cover the pot.

Cut dried fish into cubes and boil for about 3 times, changing the water every time.

Wash and season lamb with garlic, onion, paprika and black pepper.

Cover and place in a refrigerator for 30 minutes.

Add pigeons peas, okra, browning, coconut milk to the pot. Let cook for a few more minutes.

In a frying pan, add oil and fry the  lamb for a few minutes. When finish, add to the pot.

Do the same thing for the dried fish. Fry and add to pot.

Cover with lid. And continue to cook until lamb is soft and most of the water has been absorbed.

Add sardines and Poi-baggie when cook-up is almost done


Tips:
Other optional items that can be added  to the cook-up rice are:
oxtail, cow heals, chicken, hot pepper,
 carrots, beef chunk.

1 can Chick Peas can also be used instead of pigeon peas.

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