|
Rice and Peas
Rice and Peas
Even though you’re in The Bronx and New York City, you can enjoy the flavor of the Caribbean with a hearty plate of rice and peas. Though this dish has a place in the hearts of Jamaicans everywhere, few people know the origins of this savory dish. Here are a few surprising facts about Jamaican rice and peas.
RECIPE YOU CAN TRY TODAY!
Sometimes you just want to stay at home and not go to a Jamaican restaurant to try something. That's ok! While we can make the process easy for you. We prepared home cooked delicious Jamaican food 7 days a week. Just order, enjoy and eat!
But....if you want try your hand at making this dish yourself, you can find a popular recipe listed below. (we advise against this for obvious reasons, you have been warned!)
Enjoy!
Preparation time 30m
Cooking time 2hrs
Ingredients
8 ounces red kidney beans
2 scallions
1⁄2 cup onion, chopped
2 cloves of garlic chopped
1 teaspoon black pepper
1 teaspoon salt
1 scotch bonnet pepper (left whole)
2 1/2 cups uncooked long grain rice
1 quart water
16 ounces water
1⁄2 cup coconut cream or 1 can of coconut milk
2 sprigs of thyme
Small amount of pimento
Directions
-Rinse peas and put in a pot with water. Cover and soak overnight.
-Drain and rinse beans.
-Bring to a boil beans, water, and coconut milk. Add the thyme, scallion, onion, garlic, pimento and scotch bonnet.
-Cover, and simmer for 1 1/2-2 hours or until beans are tender.
-Add uncooked rice, salt and pepper.
-Check the level of water and make sure the water is covering the rice.
-Bring to a boil, reduce heat, cover and simmer for 30 to 45 minutes or until rice is tender.
Even though you’re in The Bronx and New York City, you can enjoy the flavor of the Caribbean with a hearty plate of rice and peas. Though this dish has a place in the hearts of Jamaicans everywhere, few people know the origins of this savory dish. Here are a few surprising facts about Jamaican rice and peas.
- The dish has its origins with the Akan tribe from Africa’s Ivory Coast and Ghana. This dish is still enjoyed there today. Known as Waakye, it is a bit different from the Jamaican version. While the Akans use baking soda and sorghum leaves, islanders flavor their rice and peas with pepper and thyme.
- Rice is a key part of this island staple. It also has its roots in African culture, and slaves brought their recipes to Jamaica before passing them down through the generations. To adjust to their new environment, slaves cooked familiar foods such as rice and peas.
- This dish has a nickname: Coat of Arms.
- Sunday is the most common day to serve rice and peas. This practice is yet another that has its origins in slavery. Back in the 18th century, slaves only got one day off, which was Sunday. On that day, they served their best foods, one of which was our beloved rice and peas.
RECIPE YOU CAN TRY TODAY!
Sometimes you just want to stay at home and not go to a Jamaican restaurant to try something. That's ok! While we can make the process easy for you. We prepared home cooked delicious Jamaican food 7 days a week. Just order, enjoy and eat!
But....if you want try your hand at making this dish yourself, you can find a popular recipe listed below. (we advise against this for obvious reasons, you have been warned!)
Enjoy!
Preparation time 30m
Cooking time 2hrs
Ingredients
8 ounces red kidney beans
2 scallions
1⁄2 cup onion, chopped
2 cloves of garlic chopped
1 teaspoon black pepper
1 teaspoon salt
1 scotch bonnet pepper (left whole)
2 1/2 cups uncooked long grain rice
1 quart water
16 ounces water
1⁄2 cup coconut cream or 1 can of coconut milk
2 sprigs of thyme
Small amount of pimento
Directions
-Rinse peas and put in a pot with water. Cover and soak overnight.
-Drain and rinse beans.
-Bring to a boil beans, water, and coconut milk. Add the thyme, scallion, onion, garlic, pimento and scotch bonnet.
-Cover, and simmer for 1 1/2-2 hours or until beans are tender.
-Add uncooked rice, salt and pepper.
-Check the level of water and make sure the water is covering the rice.
-Bring to a boil, reduce heat, cover and simmer for 30 to 45 minutes or until rice is tender.