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Wooden board with fish, pickles, hard biscuits, onion, greens, eggs, lime, and a bowl of broth with meat

A Full Day of Pirate Eating

Donnie
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Sea Biscuit, Pease Pottage with Salt Pork, and Salamundi reflect the simple, hearty, and resourceful cuisine of sailors. Sea Biscuit was a type of hardtack or durable biscuit that could withstand long sea voyages, providing a reliable source of sustenance. Pease Pottage with Salt Pork was a thick, nourishing stew made from dried peas and salted pork, offering essential nutrients and energy for sailors during their voyages. Salamundi, a traditional dish, often referred to as a type of salad or hodge podge of food, exemplifies the improvisation and preservation methods pirates used to sustain themselves at sea.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Course: Main Course
Cuisine: British

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IngredientsMethodVideoNotes
Donnie Dodson

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Ingredients
  

Grains and Dry Goods
  • 2 cups coarse wheat flour or all purpose flour
  • 1 cup dried red split peas
Meat and Protein
  • ½ pound salt pork
  • Cooked salt beef pork, or poultry for salamagundi
  • Hard boiled eggs
Liquids
  • Dark rum
  • Water
Pickled and Preserved
  • Pickled onions or cabbage
  • Olives or capers
  • Anchovies or salted fish
Herbs and Seasonings
  • Salt
  • Black pepper
  • Fresh herbs such as parsley or chives
Acids and Fats
  • Vinegar
  • Oil
  • Optional citrus juice
  • Optional sugar

Instructions
 

Prepare the Hardtack

  1. Mix flour and salt in a bowl. Add water gradually until a stiff, dry dough forms. Roll to about ½ inch thickness, cut into shapes, and dock heavily with a fork. Bake at 375°F for 30 minutes. Cool completely, then return to a 250°F oven for 1 to 2 hours until fully dried and rock hard.

Make the Grog

  1. Mix one part dark rum with three to four parts water. Add citrus juice or sugar only if available. Drink diluted.

Cook the Pease Porridge

  1. Rinse peas and boil with water for 1½ to 2 hours until broken down and thick. Salt generously. Keep thick and hearty.

Prepare the Salt Pork

  1. Rinse briefly to remove surface salt. Boil in fresh water for 30 to 45 minutes. Chop and stir into pease porridge or serve alongside.

Assemble the Salamagundi

  1. Chop meats, eggs, pickles, and herbs. Arrange on a platter. Drizzle with vinegar and oil. Season with pepper and herbs. Serve cold and communal.

Video

Notes

  • Dip your sea biscuits in your grog or soup; without a liquid, these crackers are jaw-breakers.
 
  • Salamagundi is more of a dish construct than a specific recipe, feel free to add any other salad toppings you prefer.

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