26 November, 2011

Rice & Peas Jamaican Style | What's Cookin'

This Jamaican dish is served as the specialty on Sundays and at Christmas; the green pigeon peas are used then to make the rice and beans because they are available only at that time of year. View Jamaica Glossary of Terms.

Rice & Peas Jamaican Style ingredients
Servings not stated
8-oz red peas (kidney beans) or gungo peas (pigeon peas)
4 cups boiling water
1.5 cups coconut milk
1.5 teaspoons (level) chopped thyme
2 escallions, or spring onions, finely chopped
1/4 teaspoon Scotch bonnet pepper, deseeded and finely chopped
Salt to taste
Dash of ground black pepper
1-lb rice

Notes: Fay says this is the simplest form of rice and peas, and that you can add the "Jamaican Coat of Arms" (2 strips of fried bacon, fat removed or 1/2 of smoked lean ham hock) for added flavor.

Soak peas overnight in cold water with bicarbonate of soda. Drain; place peas in fast boiling water and cook for about 25 minutes or until peas are tender but still whole.

Add coconut milk, thyme, escallion or spring onion, chopped Scotch bonnet pepper, salt and black pepper. Bring once again to a boil for 5 minutes. Add rice; stir, cover and cook on low heat until tender and liquid is absorbed. If rice is not tender enough, add 2- to 3-oz more water and cook until water is absorbed.

This recipe is from Fay Blake. Broward County Library Multicultural Staff Cookbook, What's Cookin'? (Morris Press, 1992), 88.

Page Last Updated 7 April 2015

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